Yield: 20 truffles
Ingredients:
- 6 ounces (about 1 cup) chopped white chocolate or white chocolate chips
- 2 ounces (4 tbsp) butter, cubed
- 1/4 cup full-fat buttermilk (do not use light or reduced fat)
- 1 tsp maple flavoring
- 1 lb white candy coating
- 20 small cookies with waffle pattern (optional)
Preparation:
1. Combine the chopped white chocolate, the butter, and the buttermilk in a medium bowl. Microwave the bowl for 30 seconds, then stir everything together. If the white chocolate does not readily melt, microwave it for an additional 30 seconds, then whisk until the mixture is smooth.
2. Add the maple flavoring and whisk it in. When everything is whisked together, the mixture should have a thickened texture that holds the tracks of the whisk for a few seconds. It should not be thin like milk, but sometimes, depending on the white chocolate or buttermilk used, the truffle mixture takes a little bit of finessing to get it right. If it is thin after you whisk everything together, continue to let it come to room temperature and whisk occasionally as it cools. You can speed up the cooling process by putting it in the refrigerator and whisking after 4-5 minutes, until it changes from a thin liquid to a thicker truffle mixture, similar to soft peanut butter. Once mixed, press a layer of cling wrap on top and refrigerate it until it is firm enough to scoop and roll.
3. Once it has firmed up, use a small candy scoop to form 1-inch balls of truffle mixture. Dust your palms with powdered sugar, then roll the balls between your hands to get them round. Refrigerate them while you prepare the coating.
4. Melt the coating in a microwave-safe bowl in 30-second intervals. Stir after every 30 seconds until it is melted and completely smooth.
5. Using forks or dipping tools, dip a truffle completely in the coating, then remove it from the bowl and let the excess drip back down into the bowl. Place it on a baking sheet lined with foil or waxed paper. If you're using cookies to decorate the truffles, press a small cookie into the top of the truffle while the coating is still wet. Repeat until all of the truffles have been dipped.
6. Store Maple Buttermilk Truffles in an airtight container in the refrigerator for up to two weeks. The cookies might get soggy before then, so if you would like to store them long-term, omit the cookies. For the best taste and texture, bring the truffles to room temperature before serving.
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