As a kid, See’s Candies was a special treat we would get for Christmas or if we were at the mall mom would take us in for a piece. See’s has always been generous with their samples! When I was older, my first roommates’ mom was the manager at one of the mall stores and we would go in when we wanted something sweet and she would treat us to a few pieces! My fave has always been the Dark Chocolate, Maple Walnut Truffles! Those and the Butterscotch Lollies!
Since moving to Texas, I have been craving them for years! There are no see’s Candies here! So it was by necessity that I create something that tasted like them. I had to work from memory (many years back) but I think I nailed it pretty well! After a couple of test batches I have a recipe I love! See’s Candies now have online shipping so I’ll need to order some to compare theirs to mine! Theirs look prettier but mine are really easy and quick to make!
See’s Wannabees; Dark Chocolate Maple Walnut Truffles
In a medium-size bowl, cream your butter
Add the sugar, maple syrup and maple extract as well as a pinch of salt and blend with an electric mixer just until smooth. Fold in the chopped Walnuts
using a 1″ cookie scoop, Scoop the mixture into a ball. I used a 1-1/2″ here because I could not find a 1″ in town. I got 20 large truffles from this batch. You will get more with a 1″ scoop.
Place the Maple Walnut Truffle balls, as you scoop them, onto a cooling rack very lightly coated with non-stick spray. Place these in the refrigerator to chill well. About a half an hour.
While the Maple Walnut Truffles chill, pour your 16oz bag of Ghiradelli Dark Chocolate Melting Wafers (affiliate) into a small to medium bowl. Place in microwave. Heat 30 seconds.
Stir the chocolate melts. Even if they look like they did not melt. They will retain their shape even if melted. You do not want to burn these. After the first 30 seconds and stir, if they are not yet liquid, place them back into the microwave using 15-second intervals and stirring each time till they are liquid. This should only take one 30 second and maybe 2 -15 second rounds in the microwave.
Now The Fun Part!
Take the truffles one by one and dip very gently the bottoms only in the chocolate bowl and place on a cookie sheet lined with parchment paper. If they start to get to warm to hold together, place them back in the refrigerator till cold again. You need to be gently but quick with these as they warm up fast and are hard to handle if they are melting.
Remove the chilled truffles, with the chocolate, dipped bottoms from the fridge and place back on the cooling rack. Place the cooling rack on top of a clean parchment lined cookie sheet. You will probably need to heat your chocolate again, only using 15-second intervals, till it is smooth and liquid. Overheating will dry the chocolate out so heat as little as necessary. Using a large spoon, ladle the chocolate onto each truffle, dabbing at the sides to make sure they cover.
After pouring the chocolate over the maple walnut truffles, place them back into the refrigerator to chill.
Place the Maple Walnut Truffles on small cupcake wrappers and box them to give as gifts or enjoy them yourself! They really are creamy and delicious without being overly sweet!
Mmmmm! Creamy, Nutty, Smooth and Delish!
Be Sweet & Pin Me!
The most important thing to remember is to keep the Maple Walnut truffle batter Cold. It is easier to work with this way. Also, do not overheat your chocolate. These instructions sound like they are harder than they are. you are spending most of your time with the batter chilling. The rest of the steps are easy and quick! I hope you find them as scrumptious as we do! If you are looking for a quick easy entertaining recipe, check out my “Amazing Goat Cheese Appetizer” Recipe!
Maple Walnut Truffles Recipe!
- 1 stick of Butter
- 2 Cups Powdered Sugar loose measure
- 1 Tbsp. Maple Extract
- 1 tsp. Maple Syrup
- pinch of salt
- ¾ Cup chopped toasted Walnuts
- 10 oz, bag Ghiradelli Dark Chocolate Melts
- in a medium bowl, soften the stick of butter
- add the sugar, maple extract, maple syrup and pinch of salt and combine with hand mixer till smooth
- fold in the nuts
- refrigerate mixture till firm
- using a 1" cookie scoop, scoop out into balls on to wire cooling rack lightly coated with non-stick spray
- refrigerate again till firm
- when the truffle balls are nearly chilled, pour the Ghiradelli chips into a medium to small bowl
- heat in microwave for 30 seconds and stir, repeating at 15 second or 10 second intervals till liquid but not dry.
- gently dip bottoms of each truffle in to chocolate and place on parchment lined cookie sheet. refrigerate again if needed. These need to remain very cold to work with.
- Place the truffles, with chilled chocolate on their underside onto cooling rack over a parchment lined cookie sheet. Reheat chocolate at short intervals, if necessary, till liquid.
- Ladle the chocolate over the truffles using a large soup spoon. dab at the sides to cover completely and chill.
- ready to serve when chilled.