Ingredients: (Makes 2 dozen)
3 cups powdered sugar, sifted
1/2 cup unsalted butter, softened
2 Tbsp Plew Farm maple syrup
2 tsp vanilla extract
12 oz semisweet baking chocolate, finely chopped
1/2 Tbsp vegetable shortening
Optional: 2 sheets edible gold
Directions:
Mix together sifted powdered sugar, softened butter, maple syrup, and vanilla extract until smooth. Refrigerate for 30 minutes.
Scoop into two dozen balls. Place on cookie sheet lined with parchment paper. Refrigerate for 20 minutes.
Smooth into better balls and chill 30 more minutes.
Melt baking chocolate with vegetable shortening in the microwave at a very low heat, stirring every 30 seconds until smooth and shiny.
Use two forks to dunk maple buttercream balls into chocolate, turning to coat. Shake off the access and return to baking sheet. Use chopsticks to place pieces of edible gold on each truffle. Refrigerate for 30 minutes.
Store in the refrigerator for up to two weeks. Take out at least ten minutes before serving.
Recipe by: The Rose Table