Grate or process your chocolate very finely in a food processor so it’s as small as possible and place in a heatproof bowl.

Pour the cream, the golden syrup and the salt into a medium sized saucepan. Heat very slowly and gently, stirring so the syrup and salt melt.

The cream should just come to a gentle simmering boil so you are starting to see bubbles on the surface but don’t allow to boil properly.

Remove from the heat then immediately pour the cream over the chocolate. Make sure the chocolate is completely submerged into the cream by poking down if necessary. Rest for 3-5 minutes.

Stir from the centre or the bowl to the outer until the chocolate ganache has emulsified and is smooth and glossy.

Finally add and stir in the vanilla extract.

Pour into lined baking tray to cool down for 1-2 hours before rolling into truffles. You can also chill at this point for less sticky rolling.

Once your ganache has completely set take a teaspoon and scrape it down the tray of ganache until your teaspoon is full. Weigh it as you need about 15g per truffle.

Roll the ganache in cool hands into a smooth ball which will be slightly tacky at the edges. Place on another lined baking tray whilst you prepare the rest of the truffles.

Arrange your coating/s on a saucer and roll each truffle in the coating until it is covered. Replace onto the baking tray and repeat until all your truffles are coated.

Store the truffles in the fridge for up to 5 days. Bring up to room temperature before enjoying.