![\"Maple](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2026\/05\/maple-praline-truffles.jpeg\")
For the ganache:<\/h4>\n\n- 255g <\/span><\/span> c<\/span>ream<\/span><\/span><\/li>\n
- 380g <\/span><\/span> dark chocolate<\/span><\/span><\/li>\n
- 120g <\/span><\/span> g<\/span>ianduja milk chocolate<\/span><\/span><\/li>\n
- 60g <\/span><\/span> s<\/span>alted butter<\/span><\/span><\/li>\n
- 200<\/span>ml<\/span> <\/span> p<\/span>ure <\/span>m<\/span>aple syrup<\/span> (preferably amber <\/span>syrup <\/span>for its rich taste)<\/span><\/span><\/li>\n
- 150g <\/span><\/span> p<\/span>raline <\/span>p<\/span>aste<\/span><\/span><\/li>\n
- Pinch of<\/span><\/span>\u00a0s<\/span>ea <\/span>s<\/span>alt<\/span><\/span><\/li>\n<\/ul>\n<\/section>\n
\nOther ingredients needed:<\/h4>\n\n- 400g chocolate, to temper<\/span><\/span>\u00a0<\/span><\/li>\n
- Maple flakes, to decorate<\/span><\/span>\u00a0<\/span><\/li>\n<\/ul>\n<\/section>\n<\/section>\n
\nMethod<\/h3>\nChop the butter <\/span>into small pieces <\/span>and <\/span>allow it<\/span> to soften <\/span>at<\/span> room temperature.<\/span><\/span>Chop up<\/span> the<\/span> dark<\/span> chocolate and gianduja<\/span> milk chocolate,<\/span> then place into a metal bowl.<\/span><\/p>\nBoil your cream in a saucepan. Once boiled, pour this over the<\/span> chocolate and mix until it starts to come together.<\/span><\/p>\nBoil your maple syrup, and then pour into the cream and chocolate mixture. Mix continuously until it forms a silky <\/span>emulsio<\/span>n.<\/span><\/p>\nAdd the praline paste and sea salt<\/span> and mix well.<\/span><\/p>\nAdd the softened butter and mix until fully combined<\/span>.<\/span><\/p>\nLeave to cool for approximately one hour. <\/span>While setting, prepare a tray lined with non-stick paper.<\/span><\/p>\nOnce <\/span>your ganache starts to firm<\/span>, add <\/span>it t<\/span>o a piping bag. <\/span>Pipe bulbs onto the <\/span>lined <\/span>tray<\/span> to make your truffles<\/span>. This recipe makes approximately 50 truffles. <\/span>Allow to set fully<\/span>, for approximately 30 minutes<\/span>.<\/span><\/span><\/p>\nPrepare a second tray lined with non-stick paper.<\/span><\/span><\/p>\nTemper the <\/span>separate <\/span>d<\/span>ark chocolate, then dip each truffle<\/span> into the chocolate, place on <\/span>the clean<\/span> tray and <\/span>immediatel<\/span>y<\/span> sprinkle with maple flakes.<\/span> Allow to set for 10-15 <\/span>minutes<\/span> and<\/span> enjoy!<\/span><\/span><\/p>\n <\/p>\n
Other ingredients needed:<\/h4>\n\n- 400g chocolate, to temper<\/span><\/span>\u00a0<\/span><\/li>\n
- Maple flakes, to decorate<\/span><\/span>\u00a0<\/span><\/li>\n<\/ul>\n<\/section>\n<\/section>\n
\nMethod<\/h3>\nChop the butter <\/span>into small pieces <\/span>and <\/span>allow it<\/span> to soften <\/span>at<\/span> room temperature.<\/span><\/span>Chop up<\/span> the<\/span> dark<\/span> chocolate and gianduja<\/span> milk chocolate,<\/span> then place into a metal bowl.<\/span><\/p>\nBoil your cream in a saucepan. Once boiled, pour this over the<\/span> chocolate and mix until it starts to come together.<\/span><\/p>\nBoil your maple syrup, and then pour into the cream and chocolate mixture. Mix continuously until it forms a silky <\/span>emulsio<\/span>n.<\/span><\/p>\nAdd the praline paste and sea salt<\/span> and mix well.<\/span><\/p>\nAdd the softened butter and mix until fully combined<\/span>.<\/span><\/p>\nLeave to cool for approximately one hour. <\/span>While setting, prepare a tray lined with non-stick paper.<\/span><\/p>\nOnce <\/span>your ganache starts to firm<\/span>, add <\/span>it t<\/span>o a piping bag. <\/span>Pipe bulbs onto the <\/span>lined <\/span>tray<\/span> to make your truffles<\/span>. This recipe makes approximately 50 truffles. <\/span>Allow to set fully<\/span>, for approximately 30 minutes<\/span>.<\/span><\/span><\/p>\nPrepare a second tray lined with non-stick paper.<\/span><\/span><\/p>\nTemper the <\/span>separate <\/span>d<\/span>ark chocolate, then dip each truffle<\/span> into the chocolate, place on <\/span>the clean<\/span> tray and <\/span>immediatel<\/span>y<\/span> sprinkle with maple flakes.<\/span> Allow to set for 10-15 <\/span>minutes<\/span> and<\/span> enjoy!<\/span><\/span><\/p>\n <\/p>\n
Method<\/h3>\nChop the butter <\/span>into small pieces <\/span>and <\/span>allow it<\/span> to soften <\/span>at<\/span> room temperature.<\/span><\/span>Chop up<\/span> the<\/span> dark<\/span> chocolate and gianduja<\/span> milk chocolate,<\/span> then place into a metal bowl.<\/span><\/p>\nBoil your cream in a saucepan. Once boiled, pour this over the<\/span> chocolate and mix until it starts to come together.<\/span><\/p>\nBoil your maple syrup, and then pour into the cream and chocolate mixture. Mix continuously until it forms a silky <\/span>emulsio<\/span>n.<\/span><\/p>\nAdd the praline paste and sea salt<\/span> and mix well.<\/span><\/p>\nAdd the softened butter and mix until fully combined<\/span>.<\/span><\/p>\nLeave to cool for approximately one hour. <\/span>While setting, prepare a tray lined with non-stick paper.<\/span><\/p>\nOnce <\/span>your ganache starts to firm<\/span>, add <\/span>it t<\/span>o a piping bag. <\/span>Pipe bulbs onto the <\/span>lined <\/span>tray<\/span> to make your truffles<\/span>. This recipe makes approximately 50 truffles. <\/span>Allow to set fully<\/span>, for approximately 30 minutes<\/span>.<\/span><\/span><\/p>\nPrepare a second tray lined with non-stick paper.<\/span><\/span><\/p>\nTemper the <\/span>separate <\/span>d<\/span>ark chocolate, then dip each truffle<\/span> into the chocolate, place on <\/span>the clean<\/span> tray and <\/span>immediatel<\/span>y<\/span> sprinkle with maple flakes.<\/span> Allow to set for 10-15 <\/span>minutes<\/span> and<\/span> enjoy!<\/span><\/span><\/p>\n <\/p>\n
Boil your cream in a saucepan. Once boiled, pour this over the<\/span> chocolate and mix until it starts to come together.<\/span><\/p>\n Boil your maple syrup, and then pour into the cream and chocolate mixture. Mix continuously until it forms a silky <\/span>emulsio<\/span>n.<\/span><\/p>\n Add the praline paste and sea salt<\/span> and mix well.<\/span><\/p>\n Add the softened butter and mix until fully combined<\/span>.<\/span><\/p>\n Leave to cool for approximately one hour. <\/span>While setting, prepare a tray lined with non-stick paper.<\/span><\/p>\n Once <\/span>your ganache starts to firm<\/span>, add <\/span>it t<\/span>o a piping bag. <\/span>Pipe bulbs onto the <\/span>lined <\/span>tray<\/span> to make your truffles<\/span>. This recipe makes approximately 50 truffles. <\/span>Allow to set fully<\/span>, for approximately 30 minutes<\/span>.<\/span><\/span><\/p>\n Prepare a second tray lined with non-stick paper.<\/span><\/span><\/p>\n Temper the <\/span>separate <\/span>d<\/span>ark chocolate, then dip each truffle<\/span> into the chocolate, place on <\/span>the clean<\/span> tray and <\/span>immediatel<\/span>y<\/span> sprinkle with maple flakes.<\/span> Allow to set for 10-15 <\/span>minutes<\/span> and<\/span> enjoy!<\/span><\/span><\/p>\n <\/p>\n