Sweet of the Week: Billington’s very dark maple syrup truffles

Thanks to Billington’s Amber Maple Syrup (available in Waitrose)

You’ll need

240g 62-68% cocoa solids dark chocolate, melted

120g very dark maple syrup

1 teaspoon sea salt, well crushed

50g cocoa powder

100g melted milk chocolate (cooled but still fluid)

Method

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 10mm deep.

Refrigerate for an hour.

Cut the set mixture into cubes with a hot dry knife.

Coat each cube with a thin layer of cooled milk chocolate and place into the cocoa powder, dusting them until covered fully.

Leave to set in the cocoa powder for two minutes, then remove.

Remove excess cocoa powder from the truffles by shaking them in a sieve.

Eat and store at room temperature.