Chocolate Caramel Truffles | Donna Hay

Ingredients

• 1 cup (250ml) single (pouring) cream
• ½ cup (110g) caster (superfine) sugar
• ¼ cup (60ml) water
• 50g butter, softened
• 250g dark chocolate, roughly chopped
• 1 tablespoon butterscotch schnapps
• 200g 70 per cent dark chocolate, melted, extra