White Chocolate + Maple Syrup = L-O-V-E
If you’re looking for a simple treat for Easter or anytime at all, these truffles are tough to beat. They’re made by melting coconut butter, coconut milk, cacao butter, pure maple syrup, a splash of vanilla, and a pinch of sea salt together over a double boiler.
If you’re not familiar with cacao butter, don’t fret. It’s also referred to as cocoa butter, and it’s the pure, cold-pressed oil from the cacao (i.e., chocolate) bean. It’s a necessary component in both white and dark chocolate as it sets the chocolate and gives it that rich, melt-in-your-mouth texture. Most Whole Foods carry it, but I prefer to purchase it online as it’s a bit more affordable. Also, a little goes a long way — a one-pound bag easily lasts me a year — making it a worthy investment if you want some homemade chocolate in your life.
After you’ve melted together the truffle filling, you’ll set it in the freezer to thicken. Then, scoop out one tablespoon at a time, quickly roll into truffle-sized balls, and drizzle with chocolate and/or roll in cacao powder (or cocoa powder). You can completely coat the truffles in chocolate if you prefer, but I like that the drizzle allows the filling to peak through. Plus, let’s be honest, with the exception of a spoon or a direct chocolate-transporting vehicle, coating things in chocolate is a bit of a pain and usually results in a mess.
These two-bite wonders have a subtle coconut flavor but are more reminiscent of white chocolate thanks to the cacao butter. Sweetening them with pure maple syrup adds a warm caramel note to their overall flavor, and the slight bitterness of the dark chocolate drizzle and/or cacao powder brings balance to what might otherwise be a too-sweet treat.
White Chocolate Maple Truffles
White Chocolate and Maple Filling
- 1/2 cup coconut butter
- 1/4 cup full-fat coconut milk
- 2 1/2 tablespoons pure maple syrup
- 2 tablespoons raw cacao butter discs or chips
- 2 teaspoons vanilla extract
- 1/8 teaspoon sea salt
- 1/4 cup dark chocolate
- 1 teaspoon coconut oil
- 2 tablespoons cacao powder or cocoa powder
- Add the coconut butter, coconut cream, maple syrup, cacao butter, vanilla, and sea salt to a double boiler over medium heat. Whisk together until completely melted. Pour the mixture into a small bowl and place in the freezer for 30 minutes, whisking every 10 minutes to prevent it from freezing completely.
- If you're drizzling with chocolate, melt the chocolate and coconut oil in a double boiler. If you're dusting with cacao, add the cacao powder to a small bowl.
- Once the filling has chilled, scoop out approximately 1 tablespoon, quickly roll into a ball, and coat in the cacao powder or drizzle with chocolate. Place on a small pan that has been lined with parchment paper. Repeat.
- Return the truffles to the freezer for 15 minutes to set.
- Store in refrigerator.