• 15minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓


  2. 200g dark chocolate (we used 70% cocoa content)

  3. a pinch of hot chilli powder

  4. red edible glitter (we used

  5. 200g white chocolate

  6. crystallised rose petals (we used

Instructions Jump to Ingredients ↑

  1. For the dark chilli drops: break the chocolate into chunks and melt in a heatproof bowl over a pan of barely simmering water. Meanwhile, line a few flat baking trays with baking parchment. Once the chocolate has melted, stir in the chilli powder. Use a teaspoon to drop 'drops' of the chocolate onto the baking parchment. Every 10 or 20 drops, scatter over a small amount of red glitter before the chocolate sets. Leave to set in a cool place, but do not put in the fridge.

  2. For the salted pistachio drops: melt the chocolate and prepare baking parchment as before. Once the chocolate has melted, stir in the salt, then make drops as above, topping with chopped pistachios.

  3. For the white chocolate drops: carefully melt the chocolate as above. Make drops, as above. Once they are partially set, top each with a crystallised rose petal.

  4. Multiplying the quantities You'll probably end up with more dark chilli than the other flavours, as dark chocolate spreads into 'drops' more easily - so if you're increasing this recipe think about doubling the salted pistachio and rose flavours first.


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