These maple cream truffles are inspired by Canada’s abundance of fresh maple syrup every spring. Although these confections contain no traditional chocolate ganache, they are certainly rich enough to garner the title of truffle. Enjoy them alone with a cafe creme, or serve them after a French Canadian-themed dinner.
- 2 cups dark maple syrup
- 1 cup half-and-half
- 8 ounces best quality dark chocolate, melted
- In a medium saucepan over low-medium heat, bring maple syrup and half-and-half to a simmer. Continue simmering the mixture until it reaches 239F on a candy thermometer.
- Pour the maple cream into a shallow baking dish and allow mixture to cool to room temperature. Roll maple cream into 3/4-inch diameter balls and freeze on a baking sheet until firm. Dip frozen maple creams in melted chocolate and serve at room temperature.