These are not just the best truffles I’ve ever made. These are the best truffles I’ve ever had. They’re smooth and creamy and have incredible maple flavor. These would make lovely gifts and would be gorgeous on a holiday cookie plate! I decorated them with edible gold to give them a beautiful sparkle.

They’re absolutely amazing fresh but they can be stored in the fridge for several weeks, if you can possibly resist eating them all that is.

These are quite fun to make too! First you mix together the maple filling and let that chill. Then you roll the filling into balls and let them chill well before dipping the maple spheres into melted chocolate. Don’t stress out about it. They don’t have to be chocolate shop perfect! Mine certainly weren’t but I think there’s something so charming about a homemade truffle.

Don’t let the edible gold intimidate you. You could decorate the truffles with sprinkles if you prefer but the gold is awfully glamorous, isn’t it? I buy my edible gold on Amazon. (Linking it for you here.) It’s certainly pricier than, say, sprinkles but you only need two sheets for the truffles and it lasts forever in the pantry. It’s gorgeous on cakes, sundaes, cupcakes, and so much more.

When my friend Morgan popped one in her mouth, she exclaimed, “This is the best truffle I’ve ever had.” I hope your loved ones say the same!

Dark Chocolate Maple Truffles
Make 2 dozen
3 cups powdered sugar, sifted
1/2 cup unsalted butter, softened
2 Tbsp maple syrup
2 tsp vanilla extract 
12 oz semisweet baking chocolate, finely chopped
1/2 Tbsp vegetable shortening
Optional: 2 sheets edible gold 

1. Mix together sifted powdered sugar, softened butter, maple syrup, and vanilla extract until smooth. Refrigerate for 30 minutes.
2. Scoop into two dozen balls. Place on cookie sheet lined with parchment paper. Refrigerate for 20 minutes. 
3. Smooth into better balls and chill 30 more minutes. 
4. Melt baking chocolate with vegetable shortening in the microwave at a very low heat, stirring every 30 seconds until smooth and shiny. 
5. Use two forks to dunk maple buttercream balls into chocolate, turning to coat. Shake off the access and return to baking sheet. Use chopsticks to place pieces of edible gold on each truffle. Refrigerate for 30 minutes. 
6. Store in the refrigerator for up to two weeks. Take out at least ten minutes before serving. 

Love it? Pin it!

Happy truffling,

Don’t forget to follow/like The Rose Table on Facebook, Twitter, and Instagram! Sign up for The Rose Table’s emails here.