Make the salted caramel

• Measure out all of the caramel ingredients (except the salt) into separate bowls (150g granulated sugar, 45g butter, 90ml single cream). Cut the butter into small cubes.
• Put the sugar into a large saucepan spread evenly across the bottom, and place it onto a medium heat.
• Leave the sugar alone until it has started to melt, then as it melts gently tilt the saucepan to help the unmelted sugar at the top. If there is a small amount of unmelted sugar you can use a spatula to carefully stir it in.
• Once all of the sugar has melted continue to stir gently with the spatula until it has turned a light brown colour.
• As soon as the caramel is light brown, carefully add the butter and whisk rapidly until the butter has melted and is completely combined.
• Turn off the heat and add the cream, again whisking rapidly until combined.
• Add the salt (½ tsp) and mix thoroughly.
• Put into a bowl or jug, cover and refrigerate to cool.

Make the ganache

• Break the chocolate (150g) into pieces and place into a saucepan.
• Heat on a very low heat until the chocolate has melted, stirring continuously.
• Once the chocolate has melted pour it into a bowl and add the double cream (100ml) and beat rapidly until the chocolate and cream are combined. Continue to beat until the mixture has cooled to room temperature and looks smooth and glossy.
• Pour in the salted caramel and mix thoroughly to combine.

What you do next depends on whether you're making truffle balls or ganache squares...

If you're making truffle balls

• Pour in the ganache. into a container, cover and put into the fridge for at least an hour to set.
• Once the ganache has set, sprinkle 2 tablespoons of cocoa powder (and a pinch of edible glitter if you like) onto a work surface.
• Use a teaspoon to scoop out a little ganache. Using your hands roll it into a ball and then roll it in the cocoa powder until coated.
• Place the finished balls on a tray and return them to the fridge until you're ready to serve.

If you're making ganache squares

• Line a small baking tray/box with cling film (I used a 17cm x 10cm loaf tin). Try to make it as smooth as possible.
• Cover and leave to set in the fridge for at least an hour.
• Once the ganache has set, sprinkle cocoa powder onto a clean surface (it needs to be well coated to help stop the ganache from sticking when you turn it out) and turn the ganache out onto the surface. Carefully peel off the clingfilm.
• Sprinkle the top of the ganache with more cocoa powder (and a pinch of edible glitter).
• Get a bowl of hot water and a large sharp knife. Dip the knife into the water, dry it and quickly make one cut in the ganache (the heat on the knife helps to make a cleaner cut). Repeat, dipping the knife in the hot water, drying and cutting until all of your ganache is cut.
• Carefully move the ganache squares onto the dish you wish to serve them on, loosely cover and return to the fridge until you're ready to serve.