Billington’s very dark maple syrup truffles –
MAKES APPROX. 20 TRUFFLES:
240g (8½oz) 62-68% cocoa solids,
dark chocolate, melted,
120g (4oz) Billington’s Very Dark Maple Syrup,
1 tsp sea salt, well crushed,
50g (1¾oz) cocoa powder,
100g (3½oz) melted milk chocolate (cooled, but still fluid)
Melt the dark chocolate and mix in the salt and maple syrup with a whisk,
Pour into a clingfilm-lined tray/tin/ bowl so the mix is 1cm (½in) deep.
Refrigerate for 1 hour.
Cut the set mixture into cubes with a hot dry knife. With your hands, coat each cube with a thin layer of cooled milk chocolate, then place into the cocoa, dusting until covered fully.
Leave to set in the cocoa powder for 2 minutes, then remove and shake the cubes in a sieve to remove excess cocoa powder. Store at room temperature. Eat within 2 weeks
of making.
source 2020-N05 Baking Heaven
