Almond Maple truffles

• 1 cup unsalted butter, softened
• 1/2 cup fine maple sugar
• 2 cups all-purpose flour
• 2 cups ground almonds, plus another 125 ml (1/2 cup) for coating

Maple cream sauce

• 2 cups maple syrup (preferably dark syrup for its robust flavour)
• 3 tablespoons butter
• 1 cup 35% cream

Chocolate sauce

• 1 cup 35% cream
• 1/2 cup maple syrup
• 8 oz unsweetened chocolate, chopped
• 2 tablespoons cold butter
• Maple flakes (for garnish)

Almond maple truffles

1. Place rack in the middle of oven and preheat to 150 °C (300 °F).
2. In a large bowl, use an electric mixer to beat maple sugar with butter.
3. Add flour and 375 ml (1 1/2 cups) ground almonds. Form the mixture into small, equal-size balls.
4. Roll each truffle in the remaining almonds, and place on a cookie sheet laid with parchment paper.
5. Bake in the centre of oven for 40 minutes. Remove from oven and leave to cool on a wire rack.

Maple cream sauce

1. In a large saucepan, bring maple syrup and butter to a boil and boil 5 minutes. Add cream and continue cooking until the temperature reads 118 °C (245 °F) on a candy thermometer.
2. Remove maple syrup and cream mixture from heat and let rest for 5 minutes.
3. Whip until sauce is smooth and creamy.
4. Using your fingers, dip each truffle into the sauce halfway (be careful as the sauce is hot). Place each one on the wire rack to cool and allow the coating to set.
5. N.B. If the sauce hardens while you are still in the process of coating, reheat it in a microwave.

Chocolate sauce

1. In a saucepan, heat the cream with the maple syrup. Remove from heat, add chocolate and stir until it melts. Add butter and mix well.
2. Using your fingers, dip each truffle into the sauce halfway (be careful as the sauce is hot).
3. Place each one on the wire rack to cool and garnish the chocolate-coated halves with maple flakes.