In a mixer, combine the butter, cream, maple-flavored syrup, maple extract, Pyure Confectioners, and walnuts or use a fork to mix until well combined and the mixture becomes thick.

Using a small cookie scoop, divide the mixture into 24 even-sized balls and place on a parchment-lined baking sheet. Refrigerate for several hours.

Once the truffles are chilled thoroughly, melt the chocolate in a double boiler. Use a chopstick, fork or skewer to dip the walnut mixture balls into the chocolate, one at a time. Transfer back to parchment paper.

Sprinkle with finely chopped walnuts before the chocolate sets.

Return to refrigerator to harden before serving.