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
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
- ¼ 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.