Heat the cream in a pan until warm. Then break the chocolate into a bowl, and melt over a bain-marie.

Truffles

Pour the warm cream over and mix together for 1 minute until it looks glossy. Then, pour into a deep, small tray and leave to set at room temperature.

Using a teaspoon, or melon baller, scoop out the mix into round. Then coat in either almonds or coconut or cocoa powder.

Note: the ganache can be flavoured with whiskey, brandy, or zest of 1 orange.

Fudge

Line a 20cm tin with cling film.

Add all the ingredients into a pan and whisk them together.

Then, heat to a rolling boil at 112c – 115c for 10 mins, making sure you are whisking all the time.

Take off the heat, and let it cool for 2 minutes. Then, whisk vigorously for a minute and pour the mix into a lined tin.

Cool for 3 hours. Turn out onto a board, and sprinkle in salt. Finally, cover in greaseproof roll over with a rolling pin, and cut the fudge into squares