Rocas de Chocolate (Chocolate Rocks)


I’ve been thinking about my next trip to Spain. Beach, good food, good wine … hmmm… I can’t wait. 

Every time I go to Spain to visit my family, I go to a chocolate shop. Oh boy, I would buy everything in that shop. Since I was thinking about it, I got inspired by one of their chocolate treats, chocolate rocks. 

I swear this is the easiest recipe on earth. All you need are chocolate and almonds, a two ingredient dessert. 

For the recipe, I used dark chocolate and white chocolate. You could easily use dark, milk or white chocolate, totally up to you! Just make sure to use a good quality chocolate. 

This recipe doesn’t really need any explanation at all. Simply melt chocolate, mix in almonds and spoon out onto baking paper in little piles. Easy right?! If you make this recipe, or any other recipes from my blog, don’t forget to tag me on Instagram @joyofspanishcooking 

Ingredients makes 25 to 30 chocolate rocks.  

  • 10 ounces roasted slivered almonds 
  • 1 cup white chocolate 
  • 1 cup dark chocolate 
  1. Line a baking sheet with baking paper/silicone mat.
  2. Melt the dark chocolate in a microwave in 30-second bursts until melted. 
  1. Stir in half of the almonds and mix until they are well coated in the chocolate.
  2. Scoop up spoonfuls of the mixture and place them in little piles on the baking sheet. Leave them to set in a cool place.
  3. Repeat the process with the other chocolate. 

White Chocolate Rocks
Dark Chocolate Rocks
Rocas de Chocolate (Chocolate Rocks)

Vegan Banana Double Chocolate Muffins


I hope y’all had great holidays! Mine were fantastic. I went to Spain to see my family. My baby girl did great on the plane! (kudos to her!). I ate so much in Spain, food is so good. Wine is amazing… Gin and tonics are delicious. If you follow me on instagram you probably know what I am talking about… 😉

Today I am making something completely different. I am making vegan muffins. Don’t let the word vegan scare you. You will not notice that these muffins are made out of plant-based ingredients! The muffins are very chocolaty, banana-ey, moist … you name it!

Ingredients (ALL ingredients are VEGAN).

  • 2 large ripe bananas
  • 1/2 cup dark brown sugar
  • 2 cups all purpose flour (SPOON the flour directly into the measuring cup from the container-  DO NOT scoop the flour from the container or bag directly with the measuring cup)
  • 1 cup dark unsweetened cacao powder
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup soy milk
  • 1/2 cup fresh brewed coffee
  • 1/2 cup maple syrup
  • 1/4 cup agave
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips
  1. Preheat oven to 425 degrees F.
  2. Line a muffin pan with cupcake liners. Set aside.
  3. In a large bowl or using your stand mixer, mash the bananas (If using a mixer, mash them on medium speed).
  4. Add the sugar and mix.
  5. Meanwhile in a large bowl, sift the flour, cacao powder, baking powder, baking soda and cinnamon. Whisk to combine the ingredients.
  6. Add the maple syrup, olive oil, agave, vanilla, coffee and milk to the mashed bananas and mix.
  7. Add the dry ingredients to the mashed bananas bowl. Mix gently (on low speed) until all ingredients are fully combined for about 30 seconds. Don’t over-mix or the muffins will be tough.
  8. Add 1/2 cup chocolate chips and fold with a spatula.
  9. Scoop evenly into a prepared muffin tin.
  10. Sprinkle the remaining 1/4 cup chocolate chips over the tops of the muffins.
  11. Bake at 425 degrees for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees and continue to bake for 15 minutes  or until a toothpick comes out *almost* clean. 

Bon profit!

Vegan Banana Double Chocolate Muffins

Blackberry Liqueur Chocolate Truffles


I talked to my mom on the phone yesterday and she told me that she made chocolate truffles. That gave me the thought of making them myself. That’s all the inspiration I need! I did want to add my own little spin on them so I added a little Blackberry Liqueur. Berries and Chocolate go great together!

Let’s jump into the recipe:

  • 8 ounces 60% Cacao Bittersweet Chocolate (use good quality chocolate)
  • 3/4 cup heavy cream
  • 2 Tablespoons soft butter
  • 3 tablespoons Blackberry Liqueur (feel free to add an extra one!)
  • Toppings: unsweetened cocoa powder, crushed nuts (I used pistachios), chocolate sprinkles. (Be creative and add your own topping)

Fill bottom of double boiler with water and place on low heat. Place chocolate chips and the heavy cream in the top of double boiler and allow it to melt. Once the chocolate is almost melted, add the butter and whisk. Add the blackberry liqueur and stir until the chocolate has completely melted and all the ingredients are fully incorporated.

Pour the mixture into a flat shallow dish and place a piece of plastic wrap directly on the surface. Refrigerate for at least 90 minutes.

Scoop the truffle mixture (I used a small scooper) and roll each by hand into bite-sized balls. Roll each into the toppings and enjoy!

Bon profit and Happy Holidays!

Blackberry Liqueur Chocolate Truffles

Pastel de Chocolate -Chocolate Cake

‘Tis the season folks! As a chocolate lover, I love to bake chocolate desserts during the holidays (It would be more appropriate to say that I love to make chocolate desserts all year round. lol)

During the holidays, I like to bake for friends and family. And because none of my family lives in Maryland, I always have to ship something. Mailing baked goods is not a big deal, but you do have to be a little careful with what you make. Something too fragile will not arrive in the same form as it was shipped! This year I made some mini Bundt cakes. They are not fragile and they are the perfect size for shipping,

This cake is pretty simple to make and very (very!) moist. I topped them with confectioners sugar, but you could easily glaze them with chocolate ganache.

Ingredients: (Makes 8 mini bundt cakes)

  • 1 1/3 cups 60% chocolate chips
  • 2 sticks unsalted butter (melted)
  • 1/2 cup fresh brewed coffee
  • 4 egg whites (room temperature)
  • 4 egg yolks (room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup all purpose flour (SPOON the flour directly into the measuring cup from the container-  DO NOT scoop the flour from the container or bag directly with the measuring cup)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Preheat the oven to 350F. Grease the bundt pans and set aside.

Fill bottom of a double boiler with water and place on low heat. Place chocolate chips in the top of double boiler and allow it to melt. Stir until smooth. Once the chocolate is almost melted, remove from the heat. Add the butter and the coffee. Whisk until fully incorporated.

Add the egg whites in a large bowl, whip them at medium speed until the egg whites form stiff. Meanwhile, whisk the egg yolks with the sugar until fully combined. Add them to the chocolate mixture.

Sift together the dry ingredients: flour, baking powder, baking soda and salt, then add them to the chocolate mixture. Whisk until fully incorporated.

Once the egg whites are done, fold them into the batter.

For the mini-bundt cakes, divide the batter into the different molds (I had eight, but you can use as many or as few as you want.) and bake for 15 to 20 minutes.

Cool for 5 to 10 minutes before removing from the molds to the wire racks.

Allow the cake to cool completely. 

Enjoy! Bon profit!

Pastel de Chocolate -Chocolate Cake

Hazelnut & Peppermint Chocolate Cookies


Wow, I can’t believe Christmas is almost here. 3 more weeks to go! Christmas is one of my favorite times of the year. Every year, I go back to Spain to celebrate the holidays with my family. This year I am also going with my baby girl! Exciting!

As many of you know, I love to bake. But around the holidays, I love to bake even more! Today, I made Hazelnut & Peppermint Chocolate Cookies. These cookies scream holidays! Bake them for someone special on your list or maybe just for yourself. You’re special too!

Ingredients (makes approximately 20 cookies):

  • 1 1/2 cups all purpose flour (SPOON the flour directly into the measuring cup from the container-  DO NOT scoop the flour from the container or bag directly with the measuring cup)
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter at room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg at room temperature
  • 1 tsp vanilla extract
  • 1 Tbsp coffee liqueur
  • 1/2 cup chopped hazelnuts (preferably roasted)
  • 9 ounces (1 bag) peppermint filled baking truffles (I used Nestle)


Whisk the butter, brown sugar and granulated sugar together in a bowl until no brown sugar lumps remain. Whisk in the egg, vanilla and coffee liquor. Set aside.

In a large bowl, sift the flour, cocoa powder, salt, baking powder, baking soda. Pour the dry  ingredients into the wet ingredients and mix together.

Add the chopped hazelnuts and the peppermint filled baking truffles and mix together.

Put the dough in the fridge while the oven is preheating at 350F.

Line a large non-stick baking sheet. Scoop the dough into balls. Bake for 10-12 minutes or until the edges appear set.

Cool cookies on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.

Enjoy, bon profit!

Hazelnut & Peppermint Chocolate Cookies

Frozen Chocolate Truffles


I hope you are doing well and enjoying the summer. Hot summers in Maryland, but no complaints from me. I really enjoy an ice-cold sorbet or a BIG scoop of ice cream. A few days ago while having a chocolate ice cream, I had the desire for a truffle. I love frozen truffles, so I made them.  You can find these truffles in a lot of bakeries in Spain. I used to make them with my mom a few years ago.

The beauty is that once you have prepared the chocolate mixture, you can make all of the truffles and keep them in the freezer for a while.

You can enjoy these truffles with a cup of coffee or tea in the afternoon, for dessert in the evening or just a guilty pleasure anytime! They are small, so who’s counting calories?!

Also, my nephew is 3 years old he loves them, so they have to be good, right!?


– one pint whipping cream

– 3/4 cup dark chocolate

– 1/2 cup milk chocolate

– chocolate sprinkles

Whip the cream less than you would when making whipped cream. You want a softer consistency, not stiff.

Meanwhile, melt the chocolate in a non-stick saucepan or a double boiler. Fold in the whipped cream to the chocolate sauce and stir to make sure the chocolate is totally melted and incorporated into the whipped cream.

Pour into a flat shallow dish, place a piece of plastic wrap directly on the surface and refrigerate for  at least 2 hours (You can keep it in the fridge overnight).

Once the mixture has a firm consistency, roll each truffle between the palms of your hands and then roll them onto a plate filled with chocolate sprinkles.

Place them in a single layer and then put them in the freezer. After 30 minutes, the truffles will have a firmer consistency and you will be able to handle them better.

Remember, they will melt if left out in a warm temperature. Easy, right? Serve frozen.

Bon profit!

Frozen Chocolate Truffles