Salted Caramel Truffles

Salted Caramel Truffles

• Ready In: 2 hrs 1 min
• Yields: 20 truffles

Ingredients

• 5  toffee pieces
•  salt
• 200  g chocolate
• 100  ml  double cream
•  cocoa powder

Directions

1. Cut each toffee into 4 pieces and put in a bowl with the salt flakes. Roll the toffees around so some salt flakes stick to each.
2. Put the chocolate and cream in a bowl and melt in 20-second blasts in the microwave, or set over a pan of simmering water (make sure the base doesn't touch the water). Remove and pour into a container that will give the mixture a depth of at least 2cm (3/4 in). Leave to cook completely. Once cool, put in the fridge to chill for 2-3 hours, until the mixture is firm enough to shape.
3. Using a melon baller or teaspoon, scoop out the balls. Push a piece of toffee into each ball and smooth over the indent. Roll each truffle in cocoa powder (if using your hands, dust them with cocoa powder first).