Ingredients

For the peanut brittle:
• 250g Selati Castor Snow
• 75g golden syrup
• 45ml water
• 170g roasted peanuts

For the truffles:
• 100g dark chocolate
• 100g milk chocolate
• 1⁄4 cup Fresh cream

To cover:
• 200g white chocolate

Instructions

• Place sugar, syrup and water into a pan, then stir over low heat until the sugar is dissolved.
• Bring to the boil and simmer for about 20 minutes until the caramel darkens.
• Scatter the peanuts onto a greased tray, then pour the caramel over the nuts.
• Leave to cool completely until set.
• Combine the dark chocolate, milk chocolate and cream in a bowl, then melt gently over a bain-marie until completely smooth.
• Crush the cooled and set peanut brittle to a coarse powder, then mix in ½ cup into the chocolate ganache.
• Pour mixture into a loaf tin lined with cling wrap.
• Refrigerate until set.
• Once set, remove from the tin, then cut into squares, place back into the fridge to set after handling (you can also roll the truffles into balls if desired)
• Melt the white chocolate, then dip the truffles into the chocolate to coat the truffles, sprinkle with more of the peanut brittle dust, then leave to set completely before serving.