½ cup Salted Caramel Sauce (see recipe here)
250 grams milk chocolate, roughly chopped
¾ cup finely chopped Medjool dates
1½ cups finely chopped walnuts (easily done by pulsing in a food processor)
Heat the cream in a small saucepan with the Salted Caramel Sauce until just simmering. Remove from the heat, add the chopped chocolate and leave to sit for 2 minutes then whisk until smooth. (If necessary return to the heat briefly, then whisk again until smooth.)
Add the dates and ¾ cup of the chopped walnuts and stir to combine. Pour into a container and refrigerate until set, at least 6 hours.
Use a tablespoon to scoop out chocolate and roll into small balls, finishing off by rolling in the remaining finely chopped walnuts. The rolling is a messy business, but worth the effort. Refrigerate until half an hour before serving. Makes 24.