Feb 132015


This is an excellent dessert for chocolate lovers for Valentine’s Day as well as for every other day or holiday.

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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!

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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.

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  • Tip:

You can roll a part of the stones in coconut flakes or sugar.



Cook with pleasure!


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