christmas-truffles

Christmas cranberries and maple truffles

Maple production is of course a big deal in Canada. However, Nova Scotia – which produces less than 0.5% of the worldwide production – doesn’t produce enough maple syrup to supply the local market. Also, to understand why and have a chance to try the local flavors, we stopped at one of the few producers around : the Sugar Moon Farm. There, we were told that one of the reasons producers tend to abandon maple production here was because the trees were growing more slowly than elsewhere. Anyway, the Sugar Moon Farm still operates from mid of February until the end of the season to produce the maple syrup. And it’s all an ecosystem that get organized to create exciting products such as maple butter and maple vodka. Both we used to make this celebration truffles recipe.

Christmas cranberries and maple truffles

Ingredients:

  • 100 grams cream 35%
  • 50 grams soft butter
  • 25 grams maple butter
  • 350 grams dark chocolate 70%
  • 100 grams dried cranberries
  • 8 cl maple vodka
  • 300 grams tempered dark chocolate
  • 150 grams cocoa powder

Directions:

The evening before. Chop the cranberries and macerate into the maple vodka.

Make the truffles. Chop the dark chocolate into small pieces. Place in a large bowl. In a saucepan, boil the cream and maple butter. Pour on the chocolate and stir until homogeneous. Add the soft butter and mix. At last, add the macerated cranberries. Place the ganache in a piping bag and refridgerate for 15 minutes.

On a cooking sheet covered with parchment paper, pipe small balls of chocolate ganache. Refridgerate for 10 minutes. Then, roll the balls in your hand to make them as regular as possible. Refridgerate.

Temper the dark chocolate. Place the cocoa powder in a bowl. Dip the chocolate balls into the tempered dark chocolate and then throw in the cocoa powder bowl. Roll them in the cocoa powder. Place on a baking sheet covered with parchment paper. Refridgerate for 20 minutes and then keep at room temperature. Allow 24 hours before serving.

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