Maple Praline Truffles
A Chocolate Delight.
These Maple Praline Truffles are rich, indulgent chocolates made with creamy dark and gianduja milk chocolate blended with pure Canadian maple syrup and praline for deep, sophisticated flavour. Coated in tempered chocolate and finished with a sprinkle of maple flakes, these truffles make an elegant choice for gifting or a special dessert. Created by Maple From Canada UK and Chocolatier William Curley.
For the ganache:
- 255g cream
- 380g dark chocolate
- 120g gianduja milk chocolate
- 60g salted butter
- 200ml pure maple syrup (preferably amber syrup for its rich taste)
- 150g praline paste
- Pinch of sea salt
Other ingredients needed:
- 400g chocolate, to temper
- Maple flakes, to decorate
Method
Boil your cream in a saucepan. Once boiled, pour this over the chocolate and mix until it starts to come together.
Boil your maple syrup, and then pour into the cream and chocolate mixture. Mix continuously until it forms a silky emulsion.
Add the praline paste and sea salt and mix well.
Add the softened butter and mix until fully combined.
Leave to cool for approximately one hour. While setting, prepare a tray lined with non-stick paper.
Once your ganache starts to firm, add it to a piping bag. Pipe bulbs onto the lined tray to make your truffles. This recipe makes approximately 50 truffles. Allow to set fully, for approximately 30 minutes.
Prepare a second tray lined with non-stick paper.
Temper the separate dark chocolate, then dip each truffle into the chocolate, place on the clean tray and immediately sprinkle with maple flakes. Allow to set for 10-15 minutes and enjoy!
