Chocolate Truffles

Easy, Moderate, Complex

Yields: 40 truffles


  • For the chocolate truffles :
    • 1 1/2 cup chopped good quality dark chocolate (375 ml)
    • 1 cup 35 % cream (250 ml)
    • 1 vanilla bean, seeds scraped
    • 1 cup pecans (250 ml)
    • 1/2 cup maple syrup (125 ml)
  • For the topping :
    • 1 cup good quality melted dark chocolate (250 ml)
    • 1 cup maple flakes (250 ml)


  1. In a saucepan, roast the pecan on medium heat, stirring regularly for 2 minutes until they start to be fragrant.  Reduce the heat to minimum and add the maple syrup.  Continue cooking for 10 minutes until the syrup starts to crystallize on the pecans stirring regularly.  Let cool on parchment paper.
  2. Place chocolate in medium-sized bowl and set aside.
  3. In a saucepan, heat the cream with the vanilla bean over medium-low heat until simmering, about 5 minutes.  Pour the hot cream over the chocolate.  Stir until totally smooth.  Roughly chop the maple sugar pecans and add them to the chocolate mixture.
  4. Place the bowl of chocolate mixture in an ice bath. Using a spatulat stir it constantly for 5 minutes, then place in the fridge for 10 minutes.
  5. After the mixture has chilled, remove from refrigerator.  Wearing latex gloves and using two spoons, scoop out rounded sections of the chocolate into palms and form into balls. Use spoons to roll each ball in the melted chocolate then in the maple flakes.  Place on a baking tray covered with parchment paper. 
  6. Chill until firm, about 1 hour. Do ahead: Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.