William Curley’s Maple Praline Truffles

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 

1. Chop the butter into small pieces and allow it to soften at room temperature.
2. Chop up the dark chocolate and gianduja milk chocolate, then place into a metal bowl.
3. Boil your cream in a saucepan. Once boiled, pour this over the chocolate and mix until it starts to come together.
4. Boil your maple syrup, and then pour into the cream and chocolate mixture. Mix continuously until it forms a silky emulsion.
5. Add the praline paste and sea salt and mix well.
6. Add the softened butter and mix until fully combined.
7. Leave to cool for approximately one hour. While setting, prepare a tray lined with non-stick paper.
8. 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.
9. Prepare a second tray lined with non-stick paper.
10. 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!