chocolate fix...chocolate crinkles

You know, I'm not entirely convinced that there is such a thing as too much chocolate! Easter seems to have become a time of seasonal chocolate overload, so....in keeping with the custom, I couldn't resist making these as a gift for my family as an alternative to the gaudy foil-wrapped chocolate offerings that we usually succumb to (of course we did have those as well - it is tradition, after all!)

I have been meaning to make these for a while, having come across the recipe on 'Good Food' and been mesmerised by the vivid contrast of the rich dark chocolate and pure white powdered sugar, creating this amazingly beautiful craggy effect. I just had to have a go at making some myself! The method is very similar to making brownies, as is the texture; biting through the brittle crust reveals a velvety chocolate fudge that is very addictive! Use the best quality chocolate that you can find as this makes all the difference to the flavour.

Because you can make up the mixture the day before, these are the perfect, quick and easy cookies if you have friends round for coffee. What could be more delicious than warm chocolate cookies straight from the oven?

Chocolate Crinkles

(adapted from BBC Good Food)

200g dark chocolate - the darker the better!

50g butter

100g soft brown sugar

2 eggs

2 teaspoons of vanilla extract

200g plain flour

pinch of salt

half teaspoon of baking powder

icing sugar to coat

Melt chocolate and butter over a pan of simmering water. Take care not to overheat or scorch the chocolate. Remove from heat and leave to cool for a while

In another bowl whisk the eggs and sugar until pale and fluffy, and then add the vanilla. Stir in the melted chocolate mixture. Finally, mix in the flour, salt and baking powder until you have a smooth batter, and then cover and refrigerate for at least 3 hours, but preferably overnight.

When ready to cook, heat the oven to 350F / 180C / Gas 4. Roll teaspoonsful of dough into balls and coat in Icing sugar until all the chocolate is covered....this is important as it's what creates the cracked effect of the sugar casing. Place on a sugared baking sheet and press each one down lightly.

Bake for 10 to 12 minutes and then.... voila!

.....you have gorgeous orbs of fudgy chocolate indulgence - who says chocolate isn't good for you!