Lakeland Dairies salted caramel truffles with Irish cream liqueur

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1. Make some salted caramel by melting the Lakeland Dairies Butter, salt and sugar and boiling until golden
2. Bring the Millac Gold Double to the boil with the vanilla
3. Break the chocolate into pieces and place into a bowl
4. Pour over the hot Millac Gold Double
5. Add the caramel mix and the Irish cream liqueur
6. Mix to a smooth ganache and place in the fridge to set
7. Use a parisienne scoop to make the truffles or hand roll into balls and place them in the cocoa powder for dusting