Almond Maple truffles

Fancy Pastries

Recipe — Almond Maple truffles
Preparation Time:
Cooking Time:
1 portion
Metric Imperial


  • 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
  • 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.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!