Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

"Almond Joy" Truffles

When you have a good truffle recipe, it's fun and easy to start making custom flavors.  And truffles are so easy to make -- if you can boil cream and pour it over chocolate, you can make truffles.  Truly.

Named after the popular candy bar, the "Joy" in this chocolate and coconut confection comes from a shot of Amaretto liqueur.  If you're not a big fan of almond liqueur, you can replace the amaretto with any spirit your wish -- whiskey, Baileys, rum, Kahlua, champagne...  Instead of coconut you can roll the truffles in cocoa powder, nuts, nonpareils, or cookie crumbs.

Almond Joy Truffles
  (makes approx. 36)

1 2/3 cups Ghirardelli 60% Cacao Chocolate Chips
1 cup heavy cream
3 Tablespoons butter, softened
2 Tablespoons Amaretto Liqueur

1 1/2 cups flaked coconut

Step 1:  Microwave method

In a microwave-safe bowl, place chocolate and cream.  Microwave at medium power till cream begins to boil.  Let sit for two minutes, then whisk until smooth.  Stir in butter.  Then stir in liqueur.

Step 1:  Stove-top method

Place chocolate in a medium bowl.  In a small saucepan, bring cream to a boil.  Pour boiling cream over the bowl of chocolate.  Let sit for two minutes, then whisk until smooth.  Stir in butter.  Then stir in liqueur .

Step 2:  Refrigerate until firm (at least four hours)

Step 3:  Line a tray with parchment or wax paper.  With a Tablespoon or Tablespoon scoop (#60), scoop chilled chocolate from the bowl and place on the lined tray.  Refrigerate for 15 minutes.  

 Tip:  It's best to work in a cold room when making truffles.
Step 4: Remove tray from refrigerator and, working quickly, roll a chocolate scoop  between your palms to create a smooth, uniform ball.  Immediately roll in coconutTruffle should melt only slightly in your hand, making it easier for the coconut to adhere.  If truffle is too soft and melts to quickly between your hands, return the pan to the refrigerator for another hour.

Serve immediately or refrigerate for up to two weeks.


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