225g / 8 oz strong white flour
1 tspn salt
1 dried chilli, seeds removed and finely chopped
140-150ml / 1/4 pint warm water
2 tspn dried yeast (or 1 tspn fast-action yeast)
1 tspn sugar
25g / 1 oz butter, melted and cooled
extra flour for kneading
oil for greasing
100g / 3 1/2 oz good quality dark chocolate, broken into 10 chunks
1 tspn icing sugar and 1 tspn cocoa powder, for dusting

PREPARATION:

1. Sieve the flour and salt into a large bowl. Add the dried yeast and sugar to the warm water and leave to stand for 5 minutes until it starts to react (it will go slightly foamy). If using fast-action yeast stir it directly in to the flour with the sugar. Stir the chilli into the flour.

2. Add the yeast water to the flour (if using fast-action yeast just pour in the warm water) and the melted butter and mix with a wooden spoon until the mixture comes together.

3. Tip it out onto a lightly floured surface and knead for 12-15 minutes by hand (or 5-7 in an electric mixer with dough hook), adding more flour or water if necessary to make a smooth but not sticky dough.

4. Oil a large bowl and place the dough inside, covering the top of the bowl with a piece of oiled cling film. Place in a warm place to rise; it should take about 1 hour.

5. When the dough has risen to double its size, punch your fist into the dough to deflate it and turn it out onto a lightly floured surface and knead for about 1 minute.

6. Divide the dough into 10 pieces and shape each one into a ball. Push a chunk of chocolate into the middle of each and pull and pinch the dough over to encase it inside, keeping a round shape with the seam on the bottom.

7. Place the rolls, seam side down, on a lightly oiled baking sheet and cover with another piece of oiled cling film. Leave to prove (rise again) for another half hour or so. Preheat the oven to 200C / gas mark 6.

8. Mix the icing sugar and cocoa powder together and use a sieve to lightly dust the tops of the rolls. Bake for 20 minutes until risen and golden. Place on a wire rack to cool.