Salted Caramel Chocolate Truffles

Place the sugar in a medium saucepan over medium-low heat. Cook, stirring, for 5-7 minutes or until the sugar melts and turns a golden-brown colour. Remove from heat. Add the cream, glucose and salt. Cook, stirring, over low heat for 1-2 minutes or until the toffee melts and the mixture is smooth.

Place the combined chocolate in a medium heatproof bowl. Add the cream mixture and butter and stir with a metal spoon until the chocolate melts and the mixture is smooth. Cover with plastic wrap and place in the fridge for 2 hours or until firm.

Line an oven tray with baking paper. Roll 1 teaspoon of chocolate mixture into a ball. Place on the prepared tray. Repeat with remaining chocolate mixture to make 40 truffles. Place in the fridge for 30 minutes or until the truffles are firm.

Place the extra dark chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 5 minutes or until chocolate melts and is smooth.

Line an oven tray with baking paper. Divide the truffles into 4 batches. Remove 1 batch from the fridge. Use a fork or truffle dipper to dip truffles, 1 at a time, in the melted chocolate to evenly coat. Gently tap the fork or dipper on the edge of the bowl to shake off any excess melted chocolate. Carefully place on the prepared tray. Repeat, in 3 more batches, with the remaining truffles and melted chocolate. Top each truffle with extra sea salt flakes to decorate. Set aside for 15 minutes to set.