Portions:
12-40
Ingredients
- 1/2 cup maple butter
- 1/2 cup pecans, finely chopped
- 2 tbsp maple flakes
- 1/3 lb dark or semi-sweet chocolate
- Maple sugar, maple flakes, or maple nuggets (to garnish)
Method
- In a bowl, blend the pecans and maple flakes into the maple butter.
- Line a baking sheet with parchment paper.
- Using a teaspoon, put balls of the maple butter mixture onto the sheet in the amount indicated for your desired size**. Place the sheet in the freezer for a minimum of one hour.
- Once they are fully chilled, use your hands to shape the balls and put them back in the freezer for at least 30 minutes.
- During this time, melt the chocolate in a bain-marie or double-boiler and let it temper: it must be at room temperature for dipping.
- Line another baking sheet with parchment paper.
- Line another baking sheet with parchment paper.
- Using a fork, quickly dip the maple-butter balls one by one into the melted chocolate, drain, and place on the baking sheet. If desired, sprinkle them with maple sugar, flakes, or nuggets, and put the sheet in the fridge.
- Once the coating has set, transfer your chocolates to an airtight container, and return to the fridge.
- For best enjoyment, take them out of the fridge 15 – 20 minutes before serving so the maple butter filling is nice and creamy.
