Thank to Dianne for her lovely photos of the Maple Cream Bonbons, I was on the search for a similar recipe yesterday. I looked at several of them and all of them looked good, but the only problem was what I didn't have maple extract. I do have LorAnn's Gourmet Vanilla Butternut oil, which is highly concentrated, but taste similar to maple. I had to improvise and come up with my own recipe to incorporate the maple oil I had.
MySweetCreations Vanilla Butterut Pecan Truffles
1/2 Cup Softened Butter
2 1/3 Cup Powdered Sugar
1 Tablespoon Heavy Whipping Cream
1 Dram (3.7 ml or .125 ounces) LorAnn Vanilla Butternut Oil
1/3 Cup Finely Chopped Pecans
1.) Mix together butter, powdered sugar and heavy cream. Add in the bottle of maple and mix until well blended. Add in chopped pecans.
2.) Drop balls of truffle mixture onto a wax paper covered baking sheet and freeze for one hour until firm.
3.) Melt chocolate of choice, I used milk chocolate for some and bittersweet dark chocolate for the rest. It is your choice to either temper the chocolate or simply melt, dip, and refrigerate until ready to serve.
**I used Ghiradelli Milk Chocolate for half of mine and the chocolate was super thick, more so than other brands I typically use. I will likely not use Ghiradelli Milk Chocolate for dipping again. I also tempered my chocolate. **