Step 1

Place finely chopped chocolate in a large heatproof bowl and set aside.

Step 2

Pour the caramel sauce and double cream into a small saucepan over a medium heat. Add cubed butter and sea salt, and heat the mixture up until the butter has melted and the mixture starts to steam but is not bubbling.

Step 3

Remove the mixture from the heat and slowly pour it over the finely chopped chocolate. Do not stir! Allow the mixture to sit for a minute, then use a fork to stir it, starting from the centre, and working your way towards the edges of the bowl. Continue to stir until you have smooth, thick and shiny ganache. Cover the surface directly with baking parchment and transfer to the fridge to harden, for about 2 hours.

Step 4

Place the cocoa on a plate or on a board. When the ganache is firm, use a teaspoon to scoop up a little of it, then use your hands to roll it into a ball and dust in the cocoa until fully coated. Alternatively, roll the truffles in the chopped nuts, chocolate sprinkles or any other coating of your choice. Transfer to a plate or a tray and repeat until all the ganache is used up. Place the tray or a plate with the truffles into the fridge until set, about 1-2 hours. Enjoy!