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Maple Chocolate Buttercream Candy

Course Dessert
Cuisine American
Servings 20 candies


For the Maple Buttercream Filling:

  • 2 cups walnuts 197g
  • 1 cup unsalted butter, room temperature 227g
  • 3 cups powdered sugar 340g
  • 1/4 tsp fine salt 1g
  • 2 Tbsp milk, room temperature 30g
  • 1 Tbsp maple syrup 27g
  • 2 tsp vanilla extract 8g
  • 1/2 tsp maple extract

For the Chocolate Coating:

  • 12 oz dark chocolate 170g
  • 1 Tbsp vegetable oil 14g


To make the Maple Buttercream Filling:

  • Toast walnuts until fragrant, finely chop and set aside to cool.
    Beat butter and for 1 minute, scrape bowl, put mixer of low, then add the remaining 6 ingredients. Once combined. Raise speed to medium, beating to combine walnuts

To assemble the Maple Buttercream Candy

  • Using a scale, portion out 1 oz (28g) amounts, rolling into a rough ball. Freeze for 20 minutes. Shape into a disk flat on top and bottom and round around the sides. Using your pointer finger and thumb creates an even shape. Freeze for a minimum of 2 hours.
    Once completely chilled, melt finely chopped chocolate in microwave in 20-second intervals (timing for melting depends on voltage of your microwave).
    Line a baking sheet with foil and spray with baking spray. Place a baking spray greased wire rack on top of foil.
    Use a fork to dip and shake the chocolate off of the buttercream. Place coated buttercreams on top if wire rack. Put remaining melted chocolate into a pastry bag and drizzle lines over buttercreams.
Keyword Buttercream, Candy, Maple