Truffles and Simple Sweets

Hot cream: cream heated to steaming is hotter than it looks and burns skin. Heat it in a small pan over a medium heat until it just starts to steam at the edges, don't let it boil over, keep the handle turned in and pour with care.

Rolling: ganache is sticky. Chill it until firm, keep your hands cool (rinse them in cold water and dry them), and work quickly. A teaspoon of cocoa on your palms stops it sticking.

Keeping: truffles contain cream, so keep them in an airtight tin in the fridge for up to about a week (general guidance), and take them out 15 minutes before serving. Don't leave them in a warm room for more than a couple of hours.

Allergens: chocolate contains milk (except some dark), and often soy (lecithin) and sometimes nuts or traces of them: check the label and the 'may contain' line. Cream, butter and many coatings are dairy, and cookies and biscuits contain wheat and often egg. Dairy-free dark chocolate and coconut cream can replace the dairy in many recipes, but the texture changes.

Hot cream: cream heated to steaming is hotter than it looks and burns skin. Heat it in a small pan over a medium heat until it just starts to steam at the edges, don't let it boil over, keep the handle turned in and pour with care.

Flavourings: use real zest, instant coffee or a few drops of peppermint extract (strong, so go carefully). They contain no alcohol, and the aim is a clear flavour behind the chocolate. Check any extract label for alcohol if you want an alcohol-free sweet.

Coatings: cocoa powder, finely chopped nuts, desiccated coconut and sprinkles all work. Whole nuts and hard coatings are a choking risk for very young children, and nuts are a serious allergen: keep nut-free truffles apart if anyone has an allergy.

Keeping: truffles contain cream, so keep them in an airtight tin in the fridge for up to about a week (general guidance), and take them out 15 minutes before serving. Don't leave them in a warm room for more than a couple of hours.

Hot ingredients: condensed milk and melted chocolate in a microwave bowl can be very hot: use oven gloves, and stir carefully. Don't let children handle the hot bowl.

Steam and hot bowls: a bowl over a pan of simmering water gets hot and steam burns. Use oven gloves or a cloth to lift it, keep your face back when you lift it off, and keep children away from the hob.

Knife safety: chop chocolate on a stable board (a damp cloth underneath) with a large knife held firmly, and keep your guiding fingertips tucked back. A serrated knife grips a hard bar better than a smooth blade.

Keeping: fudge made with condensed milk keeps in an airtight tin in a cool place for about 1 to 2 weeks, or in the fridge if the room is warm (general guidance).

Gentle heat: chocolate scorches easily and turns dull and bitter. Melt it in a heatproof bowl over (not touching) barely simmering water, or in the microwave in 20-second bursts, stirring each time. Take it off the heat when it is mostly melted and stir until smooth. Milk and white chocolate burn faster than dark, so use lower heat for them.

Nuts: almonds, hazelnuts, pistachios and other nuts (and spreads made from them) are serious allergens, and some chocolate is made in factories that handle nuts. Never serve them to a guest without asking, and make a nut-free swap when anyone has an allergy.

Small children: whole nuts, hard lumps and frozen pieces can be a choking risk for very young children, so keep pieces small and sit with them while they eat.

Nut-free swap: use sunflower seeds, pumpkin seeds or raisins, and check the labels for traces of nuts.

Keeping: fudge made with condensed milk keeps in an airtight tin in a cool place for about 1 to 2 weeks, or in the fridge if the room is warm (general guidance).