- 2 ounces milk chocolate, finely chopped
- 2 ounces dark chocolate, finely chopped
- ¼ cup heavy cream
- 1½ tablespoons unsalted butter
- 2 tablespoon maple syrup
- 10 ounces half & half
Make the ganache: Place the chocolates in a medium heat-safe bowl. Bring the cream, butter and syrup to a boil in a small saucepan over medium-high heat. Pour the boiling cream mixture over the chopped chocolate and set aside for 2 minutes. Then use a whisk or immersion blender to blend the chocolate mixture until smooth.
When you’re ready, make the liquid truffle: Transfer the ganache and half-and-half to the saucepan and set it over medium-low heat. Whisk constantly until the mixture comes to a simmer. Turn off the heat and pour small servings into 4 ounce cups. Enjoy!