Mix together the cocoa, caster sugar and oil. Gradually beat in the eggs until thoroughly combined.

Add the flour, baking powder and CDM Small Chunks and mix well until a soft dough forms. Place in the fridge and allow to chill for about two hours.

Heat the oven to 170 °C fan, 190 °C conventional or gas mark 5. Tip the icing sugar into a shallow dish. Use the mixture to form balls, (about 30 grams each.) It will be very sticky, so work super quickly. Roll each ball in icing sugar to give a generous coating. Place, evenly spread out, onto baking trays, lined with baking paper. Allow about 8 biscuits per tray.

Bake immediately for about 10-11 minutes or until slightly risen and with a crazed sugar coating. The biscuits will firm up as they cool and will keep for up to 3 days in an air tight tin.