Chocolate Rocks Recipes

DARK CHOCOLATE ALMOND ROCKS

Steps:

• Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
• Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
• Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
• Chill until set, about 10 minutes.

CHOCOLATE ROCKS COOKIES

Steps:

• Preheat oven to 375F and line a baking sheet with silicone or parchment.
• In a small cup, whisk together the chia and water. Let stand 5 minutes.
• In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, nutmeg and salt.
• In a large bowl, beat together the shortening, butter, sugars and corn syrup.
• Add chia mixture and vanilla, beat well.
• Add dry ingredients to the creamed ingredients, beat until combined.
• By hand, mix in the rolled oats and chocolate rocks.
• *Optional step: wrap dough and chill 1 hour, up to overnight*.
• Scoop scant tablespoons of dough onto the cookie sheet.
• Bake one sheet at a time for 10 minutes.

CORNFLAKE CHOCKY ROCKS (CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugar until light and creamy.
• Add eggs, mix well.
• Add vanilla, sifted flour, choc chips and 2 cups cornflakes.
• With the remaining cornflakes cover them with plastic and smash them up slightly with the back of a rolling pin or other hard object.
• Roll dessert spoonfuls of mixture into balls and roll in extra cornflakes. (In this raw state they are delicious).
• Place on greased baking tray.
• Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit) for 10 minutes.

CHOCOLATE ROCK

Steps:

• Line a cookie sheet with aluminum foil. In a double boiler, melt the semisweet and milk chocolates with the oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
• Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate might thicken slightly as it cools). Stir the pecans and chopped white chocolate into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet. Spread to the desired thickness. Refrigerate 20 - 30 minutes, or until set. Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces.