Easy Chocolate Truffles.

1. 1

   In a saucepan, bring the cream, butter and maple syrup to boil.

2. 2

   Remove from heat. Add the chopped chocolate while gently moving the pan to cover it with cream.

3. 3

   Do not stir . Set it aside for 5 minutes, then, mix gently and pour into a large bowl.

4. 4

   Set aside in the refrigerator for about 1 hour, stirring every 15 minutes.

5. 5

   When the mixture has thickened, form small balls with a melon baller or using two spoons.

6. 6

   Roll them in the palm of your hands.

7. 7

   Arrange on a baking sheet lined with parchment paper.

8. 8

   Return to refrigerator for about 10 minutes until set.

9. 9

   Meanwhile, melt the remaining chocolate in a double boiler.

10. 10

    Remove from heat and let it cool slightly.

11. 11

    Pour the cocoa powder in a soup plate and crushed speculoos cookies in another.

12. 12

    Dip the chocolate truffles one by one into the melted chocolate to coat them.

13. 13

    Remove excess coating.

14. 14

    Roll them in the cocoa or crushed cookies. Shake off the excess and arrange on a plate.

No additional tips available.