Salted Caramel Truffles

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

1. Cut each toffee into 4 pieces and put in a bowl with the salt flakes.
2. Roll the toffees around so some salt flakes stick to each.
3. 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).
4. Remove and pour into a container that will give the mixture a depth of at least 2cm (3/4 in).
5. Leave to cook completely.
6. Once cool, put in the fridge to chill for 2-3 hours, until the mixture is firm enough to shape.
7. Using a melon baller or teaspoon, scoop out the balls.
8. Push a piece of toffee into each ball and smooth over the indent.
9. Roll each truffle in cocoa powder (if using your hands, dust them with cocoa powder first).

toffee, salt, chocolate, cream, cocoa

Taken from www.food.com/recipe/salted-caramel-truffles-457933 (may not work)