These sweet and sparkly cookies from award-winning local chocolatier Thomas Haas make the perfect Valentine's Day dessert



  • 1/2 lb bittersweet chocolate (Haas recommends Valrohna)
  • 3 tbsp butter, room temperature
  • 2 eggs
  • 1 tbsp honey (Haas recommends blackberry)
  • 1/3 cup granulated sugar, plus more for rolling
  • 3/4 cup ground almonds
  • 2 tsp cocoa powder
  • Pinch of salt
  • Powdered icing sugar as garnish


  1. Melt chocolate on top of a double boiler over simmering water. Remove from heat.
  2. Cut butter into small pieces and mix into heated chocolate until melted.
  3. Beat eggs, gradually adding the sugar and honey until light and the mixture falls into thick, smooth ribbons (about 10 minutes). Fold into the chocolate mixture.
  4. Add the cocoa powder and salt to the ground almonds and mix. Gently add to the chocolate mixture. Cover and refrigerate overnight.
  5. Line a baking sheet with parchment paper. Use an ice cream scoop to form the dough into one-inch balls. Working quickly, roll the balls in granulated sugar and place on baking sheet 2” apart.
  6. Bake at 325°F for 12 minutes, until the centre is moist but not wet. Cool slightly before dusting with powdered icing sugar.

Yield: Approximately 36 cookies