Chocolate Maple Walnut Cream Truffles
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.
Servings: 36 Truffles
Calories:
Ingredients
Maple Cream Filling
- 1 14‑oz can sweetened condensed milk
- ½ cup unsalted butter cubed
- 5 –7 cups powdered sugar start with 5 cups; add more only if needed for firmness
- 1 cup chopped walnuts or pecans
- 2 teaspoons maple extract or 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt optional
Chocolate Coating
- 2 cups milk chocolate chips or chocolate melts
- 1 –2 teaspoons oil canola, coconut, or vegetable
Instructions
- In a small saucepan, heat the sweetened condensed milk and butter over low heat until smooth. Do not boil.
- Add 5 cups powdered sugar to a large bowl, pour in the warm mixture, and beat for 1–2 minutes until creamy and well combined. If the mixture is too soft to scoop or doesn’t firm up after chilling, add more powdered sugar 1/2 cup at a time, up to 7 cups total.
- Stir in the walnuts or pecans, maple extract (or maple syrup), vanilla, and a pinch of salt.
- Scoop 1–2 tablespoon portions and roll into balls; place on waxed paper.
- Chill until firm — 3 hours or overnight if using 5 cups powdered sugar, or about 1 hour if using 6–7 cups. Maple walnut cream balls must be cold, solid, and hold their shape before dipping in chocolate.
- Melt the chocolate in 45‑second microwave increments, stirring between each, then add 1–2 teaspoons oil to thin for dipping.
- Dip the chilled balls into the chocolate and place on waxed paper. Let set and store in the refrigerator.