SHOPPING LIST: Cooking Skills: Chocolate 1, Chapter 4 (Truffles and Simple Sweets)

Dark chocolate (about 70%), milk chocolate, double cream, butter, cocoa powder, an orange, instant coffee (decaf if you like), peppermint extract, chopped nuts, desiccated coconut, sprinkles, sweetened condensed milk, sea salt, roasted nuts or seeds or raisins, paper cases, baking parchment and a 15 cm square tin.

Classic cocoa truffles (about 20)
[ ] 200 g dark chocolate (about 70%), finely chopped
[ ] 100 ml double cream
[ ] 15 g butter, softened
[ ] 3 tbsp cocoa powder, to roll

Flavoured truffles (about 20)
[ ] 1 batch classic truffle ganache (above), made and chilled
[ ] 1 orange, zest only
[ ] 1 tsp instant coffee (decaf if you like), dissolved in the hot cream
[ ] 3 drops peppermint extract
[ ] 3 tbsp chopped nuts, desiccated coconut or sprinkles, to coat

Easy chocolate fudge (about 25 squares)
[ ] 300 g dark chocolate (about 70%), chopped
[ ] 200 g sweetened condensed milk
[ ] 30 g butter
[ ] 1 pinch sea salt
[ ] 1 15 cm square tin, lined with baking parchment

Chocolate-covered nuts or seeds (8 portions)
[ ] 100 g dark or milk chocolate, chopped
[ ] 150 g roasted nuts, or sunflower and pumpkin seeds, or raisins
[ ] 1 pinch sea salt
[ ] 1 tray lined with baking parchment

For the experiments
[ ] Extra ganache ingredients
[ ] Extra peppermint extract