Maple Walnut Truffles
Yield: About 20 truffles
1/4 cup butter, softened
1 tablespoon maple syrup
1 1/2 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon maple extract
1 cup chopped toasted walnuts
8 ounces chocolate candy melts (such as Candiquik)
Mix butter, maple syrup, and powdered sugar with a hand mixer. Add both extracts and beat until creamy. Stir in walnuts. Chill for 30 minutes.
Once chilled, scoop 1 tablespoon sized balls of dough and place on a wax paper lined cookie sheet. Chill again until just ready to dip (at least 10 minutes).
Melt your candy in a microwave safe bowl according to package directions. Dip each truffle in the bowl of chocolate. Do not roll it around, use a spoon to spoon chocolate over the top. Lift onto a fork carefully and tap to remove excess chocolate. Place on a wax-paper lined cookie sheet. I find it best to use a toothpick to help the truffle slide off the fork without disturbing too much of the coating.
Note: these truffles soften quickly. If you find them getting to soft, re-chill them and only remove a few at a time to dip.
Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off) and pipe swirls or swipes of chocolate over the top for decoration.