this month We' re making ... Decorated chocolate coins
These make great gifts or an after- dinner treat. Lightly grease a 24-hole mini-muffin tin. Melt 200g dark chocolate in a heatproof bowl over simmering water. Stir until smooth. Put a dessert spoonful of chocolate in the base of each mould. Firm up in the fridge, but make sure the chocolate is still a bit soft so that your toppings stick. Add toppings like preserved ginger, dried rose petals, edible gold leaf or nuts. Chill until set, then remove from the moulds. Store in a cool place.