To make the truffles, place the caster sugar and glucose in a thick-bottomed pan

Place on a medium-high heat and stir until dissolved, then raise the temperature and cook until a deep golden brown colour

Add the cream and butter, taking care as it will splatter. Cook to 115°C, stirring continuously

Remove from the heat, allow to cool for 2-3 minutes, then stir in the peanut butter. Add the salt and mix well

Pour into a lined tray or plastic container, cover and place in the fridge until set - overnight will give best results

Once set, roll into 15g balls then roll in the chopped peanuts. Place back in the fridge to set and prepare the melted chocolate

Once the truffles have set again, roll in the melted chocolate. Remove a little of the excess with your hands and drop them into the cocoa powder, one by one

Shake the truffles in the cocoa powder until covered and carefully transfer onto another tray. Repeat until all of the truffles are coated

Keep in a sealed box in the fridge until needed. 15 minutes before serving, remove from the fridge so the truffles can come up to room temperature