This is an excellent dessert for chocolate lovers for Valentine’s Day as well as for every other day or holiday.
The spices – chili and cayenne pepper – play a very important role in creating the special taste of these truffles.
Serve the delicious chocolate stones with a cup of tea, coffee or a glass of champagne – what a pleasure! They rock!
Hot Chocolate Stones
- 3 ½ – 4 oz (100 g) chocolate (I have dark), chopped into very small pieces
- ½ cup heavy cream
- ¼ tsp chili powder
- Pinch of cayenne pepper
- Pinch of salt
- 1 tbsp dark rum (optional)
- Cocoa powder for dusting
Line a square form (8”x8”) with foil.
In a small saucepan heat the cream, mixed with salt, chili and cayenne pepper. Do not boil.
Add the chopped chocolate into a medium size bowl. Pour the hot cream over the chocolate. Let stand 1 minute then stir to dissolve the chocolate until smooth. If using, stir in the rum.
Pour this mixture into the foil lined form. Distribute unevenly. You can put a crumpled foil on top – when the chocolate will harden, the surface will become rough, looking like a stone. Transfer the form into a refrigerator for 1-2 hours.
Cut the chocolate mixture into rough cubes.
Sift the cocoa into a deep plate. Roll the chocolate cubes in the cocoa.
Keep the chocolate stones refrigerated in a tightly closed container.
You can roll a part of the stones in coconut flakes or sugar.
Cook with pleasure!