Very Dark Maple Syrup Truffles
About the bake
I believe the tastiest most impressive food often has the fewest ingredients and always the very best quality ingredients. Keeping things simple has always been a rule of mine with most of my recipes and the results can be stunning. Celebrate a few amazing ingredients is always a winning combination.
Method
Step 1
Melt the dark chocolate and mix in the salt and maple syrup with a whisk.
Step 2
Pour into a cling film lined tray/tin/bowl so the mix is 10mm deep.
Refrigerate for an hour.Step 3
Cut the set mixture into cubes with a hot dry knife.
Step 4
With your hands coat each cube with a thin layer of cooled milk chocolate and place into the cocoa powder dusting them until covered fully.
Step 5
Leave to set in the cocoa powder for 2 minutes then remove
Step 6
Remove excess cocoa powder from the truffles by shaking them in a sieve.
Step 7
Eat and store at room temperature.
Eat within
Eat within two weeks of making.
Ingredients
For the Truffles
- 240gCocoa solids 62%-68% dark chocolate melted
- 120gBillington's very dark maple syrup
- 1 tspSea salt
- 50gCocoa powder
- 100gMilk chocolate melted (cooled but still fluid)
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