Maple Praline Truffles - Saints Foodland

Name: Maple Praline Truffles - Saints Foodland
Ingredients: 255g c ream; 380g dark chocolate; 120g g ianduja milk chocolate; 60g s alted butter; 200 ml p ure m aple syrup (preferably amber syrup for its rich taste); 150g p raline p aste; Pinch of s ea s alt; 400g chocolate, to temper; Maple flakes, to decorate; Chop the butter into small pieces and allow it to soften at room temperature.; Chop up the dark chocolate and gianduja milk chocolate, then place into a metal bowl.; 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 emulsio n.; 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.; Prepare a second tray lined with non-stick paper.; Temper the separate d ark chocolate, then dip each truffle into the chocolate, place on the clean tray and immediatel y sprinkle with maple flakes. Allow to set for 10-15 minutes and enjoy!

saintsfoodland.com.au

Give these Maple Praline Truffles by William Curley a go. Homemade truffles are sure to make everyone smile and are also a perfect, thoughtful gift.

View full recipe on saintsfoodland.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at saintsfoodland.com.au.

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Ingredients

255g c ream
380g dark chocolate
120g g ianduja milk chocolate
60g s alted butter
200 ml p ure m aple syrup (preferably amber syrup for its rich taste)
150g p raline p aste
Pinch of s ea s alt
400g chocolate, to temper
Maple flakes, to decorate
Chop the butter into small pieces and allow it to soften at room temperature.
Chop up the dark chocolate and gianduja milk chocolate, then place into a metal bowl.
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 emulsio n.
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.
Prepare a second tray lined with non-stick paper.
Temper the separate d ark chocolate, then dip each truffle into the chocolate, place on the clean tray and immediatel y sprinkle with maple flakes. Allow to set for 10-15 minutes and enjoy!