Make the maple ganache: Place the chocolates in a medium heat-safe bowl. Bring the cream, butter and maple syrup
to a boil in a small saucepan
over medium-high heat. Pour the boiling cream-maple 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.
Make the liquid truffle: Transfer the maple 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 espresso
cups, then sprinkle with the smoked salt before serving.