Maple Walnut Truffle
10 oz (El Rey icoa) white chocolate
1/4 cup maple syrup
4oz toasted walnuts, chopped
Melt gently over hot water the white chocolate and mAple syrup.
Beat till light and fluffy.
Chill till from enough to scoop.
Shape bite-sized balls.
Roll in toasted walnuts.
May refrigerate or freeze if well wrapped.
Pairs Well With
Autumn evokes memories of maple sugaring, roasting fresh walnuts, and the white first frost of the season. This truffle combines the fragrance, crunch and colors of the season in a rich melt-away amuse bouche.