Makes 10-12 truffles 

For the peanut brittle:

250g Castor sugar

75g golden syrup

45ml water

170g roasted peanuts

For the truffles:

100g dark chocolate

100g milk chocolate

1⁄4 cup Fresh cream

To coat:

200g white chocolate

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 (double boiler) 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 some of the crushed peanut brittle , then leave to set completely before serving.

Store in the refrigerator in an airtight container.