Ingredients
Scale
- ½ stick unsalted butter, room temperature
- 2 tablespoons pure maple syrup
- 2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup walnuts, finely chopped
- 1 ½ cups carob or dark chocolate chips
- ½ cup white chocolate chips
- 1 ½ tablespoons pure vegetable shortening, divided
Instructions
- In a medium bowl, whisk together butter and maple syrup. Slowly add confectioners’ sugar and whisk to combine. Whisk in vanilla. Add more maple syrup or confectioners’ sugar as necessary to achieve a thick yet smooth mixture. Stir in walnuts. Refrigerate for about 30 minutes until firm.
- Once chilled, roll mixture into about 1 tablespoon sized balls. Place on a tray lined with parchment paper. Refrigerate an additional 10 minutes.
- While the truffles are chilling, melt the carob or dark chocolate chips with 1 tablespoon shortening, in the microwave in 30 second increments until fully melted.
- Remove the truffles from the refrigerator and using a fork dip into the chocolate, coating completely. Return to the parchment to set. Repeat with remaining truffles.
- Melt white chocolate in the microwave with remaining ½ tablespoon of shortening, in 30 second increments, until fully melted. Using a fork, drizzle white chocolate over truffles.
- Refrigerate truffles until set, about 20 minutes. Serve or store in an airtight container in the refrigerator for up to 1 week. Truffles may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 30 minutes.
Notes
Additional chilling time is necessary
Recipe adapted from Crazy for Crust
- Prep Time: 10 minutes
- Cook Time: 2 minutes