Chocolate Truffles

Start by making the praline. Cover a baking tray, and line the base and sides of a 20cm square tin with baking parchment. Tip the sugar into a small nonstick frying pan and warm over a low heat. Do not stir, but swirl the pan until all of the sugar has melted and turns amber. Add the hazelnuts and mix to coat. Cook for a further minute, then tip onto the lined baking tray. Leave until completely cold.

Do not wash the caramel pan but pour in the cream, treacle and butter, and warm over a low heat to melt the butter. Meanwhile, tip the finely chopped milk and dark chocolate into a bowl. When the cream comes to the boil, add the vanilla and a pinch of salt and pour the hot cream over the chocolate. Leave for one minute before stirring to combine – only stir the mixture in one direction as this helps prevent it splitting.

Pour the chocolate ganache into the prepared tin and spread level. Break the cold praline into pieces and whizz in a food processor until finely chopped. Spread the praline over the top of the ganache in an even layer and press down with the back of a spoon. Place in the fridge.

To make the topping, melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water, stir until smooth, then remove from the heat and leave to cool for 2 to 3 minutes. Pour the melted chocolate over the praline topped ganache, spread level and return to the fridge until firm.

Spray the top with gold lustre if using, then using a sharp, hot knife (dip it in boiling water, then dry on a clean tea towel) cut into 2 to 3cm squares, trimming the edges to neaten first, if needed. Pack the truffles in pretty boxes between layers of waxed or greaseproof paper and store in the fridge until ready to gift or serve.