Maple Truffles

Instructions

1. 1

   Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Stir carefully to avoid seizing the chocolate.

2. 2

   Whisk together the maple syrup, heavy cream, and unsalted butter until well combined.

   Tip: This mixture will thicken as it cools.

3. 3

   In a separate bowl, mix together the confectioners sugar and kosher salt.

   Tip: This will help balance the flavors.

4. 4

   Fold the thyme into the confectioners sugar mixture.

   Tip: Use as much or as little thyme as you like, depending on your taste.

5. 5

   Slowly pour the melted chocolate into the thyme mixture, whisking constantly.

   Tip: This will help create a smooth, even texture.

6. 6

   Add the flour and whisk until just combined.

   Tip: Be careful not to overmix.

7. 7

   Use a small cookie scoop or spoon to form the mixture into balls, about 1cm in diameter.

   Tip: Make sure they're evenly sized so they chill evenly.

8. 8

   Chill the truffles in the refrigerator for at least 30 minutes.

   Tip: This will help them set properly.

9. 9

   Roll the truffles in confectioners sugar to coat.

   Tip: This will help them retain their shape.

10. 10

    Store the truffles in an airtight container in the refrigerator for up to 5 days.

    Tip: Let them come to room temperature before serving.

11. 11

    Serve the maple truffles chilled, garnished with fresh thyme if desired.

    Tip: They're best enjoyed fresh, but they can be frozen for up to 2 months.