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Mix butter, maple syrup, and powdered sugar with a hand mixer. Add both extracts and beat until creamy. If the mixture is having trouble coming together (if you're using a hand mixer it'll take longer) add 1 teaspoon heavy cream or milk and continue mixing, adding up to another teaspoon. Stir in walnuts.
Scoop 1 tablespoon sized balls of dough and place on a wax paper lined cookie sheet. Chill for 30 minutes.
Melt your candy in a microwave safe bowl according to package directions. Roll each truffle between your palms to form a cohesive ball.
Dip each truffle in the bowl of chocolate. Do not roll it around, use a spoon to spoon chocolate over the top. Lift onto a fork carefully and tap to remove excess chocolate. Place on a wax-paper lined cookie sheet. I find it best to use a toothpick to help the truffle slide off the fork without disturbing too much of the coating. (See notes for link to my truffle dipping tips post.)
Note: these truffles soften quickly. If you find them getting to soft, re-chill them and only remove a few at a time to dip.
Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off) and pipe swirls or swipes of chocolate over the top for decoration.