Maple Caramel Swirled Chocolate Fudge + Truffles (Edit recipe)

For the chocolate fudge

1. Heat the heavy cream in the microwave for about 30 seconds or so. Pour over the chocolate and let sit for a minute.
2. Stir the heavy cream and chocolate together. If there are still solid pieces of chocolate, melt in the microwave in 10 second intervals until completely smooth. Be careful of over heating the chocolate, this will make your ganache split.
3. Pour the ganache in a 9x5 loaf pan lined with parchment paper. Set aside while you make the maple caramel.

For the maple caramel

1. In a medium sized saucepan, heat the maple syrup over medium heat and simmer for about 5 minutes.
2. Pour in the heavy cream, but only swirl the pan, do not stir.
3. Continue simmering until it reaches 236 degrees F on a candy thermometer. Remove from heat and whisk in the butter.
4. Allow the caramel to cool for 5 minutes in the pan, then give it a good whisk to thicken it, and pour as much as you would like over the ganache in the loaf pan. Swirl the caramel in with a tooth pick, then place in the fridge to firm up. Once firm, cut into squares and enjoy!
5. Pour the rest of the caramel in a small pan lined with parchment paper to cool and become malleable for the truffles.

For the chocolate truffles

1. Just as you did with the chocolate fudge, make the ganache by heating the heavy cream and pouring over the chocolate.
2. Once the ganache is fully melted and smooth, place in the fridge to firm up. You'll want it thick enough to be able to form a ball.
3. Once it's thick enough, take about 1 tablespoon worth of chocolate, form it into a ball and squish flat with your hands. Take a piece of caramel and wrap the chocolate around it. Roll into an a smooth ball and place in the freezer while you make the rest.
4. If you would like to dip each truffle in chocolate, melt about 150g of chocolate and dip each frozen truffle. Pipe more chocolate on top, sprinkle with flaky sea salt, and place in the fridge until ready to be served.