1. Lightly oil and line an 8-inch baking tin or similar size container with baking paper. Place the chocolate buttons in a heatproof bowl.

2. In a small pot, heat the cream, butter and maple syrup until it starts to bubble around the edge of the pot (approximately 75 degrees if you’re using a thermometer). Pour the hot cream mixture over the chocolate, and stir until the chocolate is completely melted.
Be careful to not boil the cream mixture as this will split the chocolate.

3. Pour the chocolate ganache into the prepared tin. Spread the mixture evenly with a spatula, keeping the surface as smooth as you can. Freeze up to 4 hours to set the chocolate truffle.

4. Once set, remove the chocolate out of the tin and carefully peel off the baking paper. If the chocolate sticks to the tin, you can warm the sides and bottom of the tin with a warm kitchen towel. Cut the chocolate truffle into squares using a hot knife by dipping the knife in hot water, then wipe it off with a kitchen / paper towel.

5. Using a sieve, generously dust malt powder over the chocolate squares and sprinkle with sea salt.

6. The truffle will keep in an air tight container in the fridge for up to two weeks. The malt powder will moisten over time but that’s completely fine with me.