White Chocolate Maple Truffles
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.
Servings: 12 truffles
Ingredients
White Chocolate and Maple Filling
- ½ cup coconut butter
- ¼ cup full-fat coconut milk
- 2 ½ tablespoons pure maple syrup
- 2 tablespoons raw cacao butter discs or chips
- 2 teaspoons vanilla extract
- ⅛ teaspoon sea salt
Chocolate Drizzled
- ¼ cup dark chocolate
- 1 teaspoon coconut oil
Cacao Dusted
- 2 tablespoons cacao powder or cocoa powder
Instructions
- 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.