Jersey Clotted Cream and Sea Salt Caramel Truffles

**Make the Sea Salt Caramel:** In a heavy-bottomed saucepan, melt the sugar over medium heat, swirling occasionally until it turns into a deep amber caramel. Be careful not to burn it.

Immediately remove from heat and stir in the salted Jersey butter until melted and smooth. Be cautious, as the mixture will bubble vigorously.

Slowly pour in the Jersey clotted cream and Jersey milk, stirring constantly until fully incorporated. Add the sea salt flakes.

Return the saucepan to low heat and cook for 1-2 minutes, stirring continuously, until the caramel is smooth and glossy.

Pour the caramel into a heatproof dish and let it cool completely. It will thicken as it cools.

**Make the Clotted Cream Ganache:** In a double boiler or heatproof bowl set over a saucepan of simmering water (ensure the bowl doesn't touch the water), melt 150g of the dark chocolate, stirring occasionally until smooth.

Remove from heat and let it cool slightly. Add the mashed Jersey Royal Potato to the chocolate, mixing well until it is smooth.

Add 2 tablespoons of the cooled sea salt caramel to the melted chocolate and potato mixture and mix to combine. Chill for at least 30 minutes, or until it is firm enough to roll into balls.

**Assemble the Truffles:** Scoop out small portions of the ganache using a spoon or melon baller. Roll each portion between your palms to form a smooth ball.

Place the truffle balls on a baking sheet lined with parchment paper and chill in the freezer for at least 20 minutes to firm up.

**Coat the Truffles:** Melt the remaining 150g of dark chocolate in a double boiler or heatproof bowl over simmering water, stirring occasionally until smooth.

Remove the truffles from the freezer. Using a fork or dipping tools, dip each truffle into the melted chocolate, ensuring it's completely coated.

Place the dipped truffles back on the parchment-lined baking sheet. Before the chocolate sets, sprinkle with a few extra sea salt flakes, if desired.

Chill the truffles in the refrigerator for at least 30 minutes, or until the chocolate is firm.

Serve chilled and enjoy!