Line an oven tray with baking paper.

To make the ganache, place the chocolate and butter into a medium bowl. Bring the cream to the boil in a small saucepan. Pour the hot cream over the chocolate mixture in bowl; stir until smooth. Stand for 1 hour or until cool and thickened. Spoon ganache into a piping bag with a small plain tube.

Make a cut along one side of the dates; remove the seeds. Pipe a small amount of ganache into the centre of dates then press the halves together. Push a skewer into the end of the dates.

Combine syrup, extra butter and sugar in a medium saucepan; stir over a medium heat, without boiling, until sugar is dissolved. Bring to the boil; simmer, uncovered, without stirring, for about 5 minutes or until the toffee turns a deep caramel colour. Remove from the heat; cool slightly.

Dip the dates into the toffee; place on a prepared tray. Carefully remove the skewers from the dates while the toffee is still warm and allow to cool.