Indulge in these dreamy maple flavored cream truffles blended with crunchy walnuts and deliciously smothered in milk chocolate! These sweet treats are destined to make the whole gang swoon for sure. Perfect for party dessert trays and gifting to people you adore! 🙂
Our Chocolate Maple Walnut Creams are made from scratch with sweetened condensed milk, butter, powdered sugar, real walnuts, pure maple flavoring, vanilla extract
Such an old-fashioned candy favorite that has been around forever and will be sure to please all.
Truffles are one of the holiday favorite candies that with a little effort can be made more affordable using some of your finest quality ingredients and flavorings when you want to impress.
Using a good quality butter, milk chocolate or semi-sweet chocolate and using real maple flavoring and vanilla extract, not imitation will be a major boost to your truffles.
These truffles do not require any special equipment, no candy thermometer and not a major fuss. They just require a little time for the different steps for setting up of the candy filling and coating.
As far as the nuts…To take these up a notch, by toasting the walnuts ahead of time is a worthy pursuit to enhance their flavor and texture in your maple goodies. You may prefer pecans. You can use fresh or toasted, just giving you some options. 🙂
Toss walnuts in a little olive oil (1 teaspoon) and salt if desired. Toast walnuts @ 350 in the oven on a rimmed baking sheet for 7 to 10 minutes. Shake or stir the pan occasionally so the nuts brown evenly without scorching. Let cool and chop as needed.
These Chocolate Maple Walnut Cream Truffles are an awesome way to party up the holidays. Let’s make some candy!
More truffles you may want to check out these Chocolate Espresso Truffles, Irresistible Chocolate Covered Coconut Truffles and these Pumpkin Cream Cheese Truffles.
Chocolate Maple Walnut Cream Truffles
Ingredients
Maple Cream Balls
- 1 14 ounce can sweetened condensed milk I used Eagle Brand
- ½ cup butter cubed
- 7 cups powdered sugar can use less if you want creamier, see in notes starting with 5 cups and added refrigeration instructions.
- 2 cups chopped walnuts or pecans, toasted if preferred
- 2 teaspoons pure maple flavoring I used King Arthur
- 1 teaspoon vanilla extract
Chocolate Coating
- 4 1/2 cups milk chocolate chocolate chips or semi-sweet
- 2 teaspoons oil of choice I used canola
Instructions
- In a small saucepan, combined the butter and sweetened condensed milk stirring constantly over low heat until butter is melted.
- Powdered sugar Instruction: Recipe calls for 7 cups of powdered sugar. If you want eveb creamier filling, use less powdered sugar, starting with using 5 cups and continue adding more as needed in next step.
- In a large bowl add the powdered sugar and add the sweetened condensed/butter mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla.
- Scoop using a medium 1 1/2 heaping tablespoons, scoop and roll it into a smoother ball. Can roll them nicer once they are refrigerated in next step. Place on waxed paper lined baking sheets.
- Refrigerate until firm in sealed container – about 1 hour if using 7 cups of powdered sugar. If you opted for the creamier filling, using less powdered sugar, starting with using 5 cups and continue adding more as needed. Let balls firm up 3 hours or overnight is always a good option as well, if you like doing your truffles in stages. When dipping your balls in the chocolate they need to be firm enough to dip.
- In a microwave, melt the chocolate in 45 second increments and stir and repeat in microwave until melted, stirring well to keep tempering the chocolate nicely with each increment. Add oil and mix to thin the chocolate for nicer dipping.
- Dip balls into chocolate and place on waxed paper. Let stand until set. Store in an airtight container in the refrigerator.
Recipe slightly adapted from Taste of Home
I am interested in trying these truffles. But as I look at the ingredient list, I see that it calls for 2 lbs of powdered sugar. Can that be right?
Nancy
Nancy, I updated it better. The 2 lbs is approx 7 1/2 cups as called out in the original recipe, but I’ve add in additional instructions because you bring up a good point. and you can definitely use less. I prefer it with less powdered sugar for a creamier texture and wanted the texture to be a creamy fudge center. I hope you enjoy!
I am interested in trying these. But as I was making an ingredient list, I see that it calls for 2lbs of powdered sugar. Can that possibly be right ? Thanks.
YUM, these look fantastic!! My mom loves cream truffles and she will go crazy for these with the maple walnut, I will definitely make your recipe for her before Christmas!
So simple to make and the maple flavor was so delicious! This will be a repeat at our house!
Kim these look soooo good! So decadent and delicious!!
Thank you so much Katherine!!
I would also like to know if they can be stored in an airtight container at room temperature…Thanks
Yes they can Dustin. Best if kept at a cool room temperature. 🙂