Salted caramel and chocolate truffles

for about 50 truffles

For the trufle:
g. 200 cream
g. 90 sugar
g. 150 dark chocolate 70%
g. 100 milk chocolate
g. 30  salted butter
1 pinch salt flake
cocoa

Method:
Coarsely chop the chocolate and pour into a glass bowl. Boil the cream and, in the meantime, caramelize the sugar. When the caramel takes a nice gold color remove the pan from the heat and pour the cream once awhile to boiling, stirring constantly.
Remove from heat, melt the butter  and add the salt pour into toffee souce. Immediately pour the toffee sauce over chocolate, stirring from the center outward with a spatula, until the mixture is smooth and glossy. Allow to cool, cover with plastic wrap and leave in the fridge for at least 3 hours.
Form balls and roll in plenty of cocoa. Place in a box airtight and refrigerate.