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

Dark Chocolate Raspberry Truffles with Raspberry Dust Garnish

I love the combination of dark chocolate and real raspberry ~ such a blissful marriage of flavors!  Today I'm sharing my recipe for silky smooth dark chocolate truffles with a hint of raspberry and a beautiful and easy-to-make raspberry dust garnish.

I was inspired to create this confection when I saw an expensive, yet alluring vial of "raspberry dust" for sale in a gourmet spice shop.  Since this elegant, crimson powder is nothing more than freeze dried raspberries ground to dust, I knew I could make my own at home for a fraction of the cost.  I've been it ever since and sprinkling it on ice cream, cream puffs, and any treat to which I want to add a bold shock of color and the sweet tang of raspberry.

Dark Chocolate Raspberry Truffles
(with raspberry dust garnish)
makes approx. 36

1 cup frozen raspberries
1 teaspoon granulated sugar
1 2/3 cups (12 oz.) 60% Cacao Chocolate, chopped (*see below for a grocery store pick)
1 cup heavy cream
3 Tablespoons butter, softened

For cocoa rolled truffles: 1/4 cup unsweetened cocoa
For chocolate dipped truffles: 10 ounces 60% Cacao Chocolate and 1 Tablespoon vegetable shortening

For garnish: 1 Tablespoon Raspberry Dust (recipe below)

Step 1: In a small saucepan, bring frozen berries and sugar to a simmer, just until the berries have broken down. Strain through a sieve to remove seeds. This should yield approximately 2 Tablespoons of raspberry puree. Set aside.

Step 2: Microwave method

In a microwave-safe bowl, place chopped 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 raspberry puree.

Step 2: Stove-top method

Place chopped 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 raspberry puree.

Step 3: Refrigerate until firm (at least six hours, but overnight is best)

Step 4: 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 5: (optional, only if you want perfectly round truffles): Remove tray from refrigerator and, working quickly, roll each chocolate ball between your palms to create a smooth, uniform shape. 

At this point you can simply roll the truffles in unsweetened cocoa powder, or continue if you wish to have them chocolate dipped. If chocolate dipping, place the tray in the freezer until the truffles are firm. 

Step 6: (optional, if you want chocolate dipped truffles) In the microwave, or in a double-boiler, melt half of the chocolate over low heat. Remove from heat. Stir in the other half of the chocolate and tablespoon of shortening (the shortening softens the chocolate so that it isn't rock hard when it sets). Set aside until the chocolate begins to lose its shine. Then, return the chocolate to the microwave or double-boiler and warm, just until smooth and glossy, over very low heat.

Step 7: Dip refrigerated truffles in the melted chocolate, one at a time. You may use a candy dipping tool, or insert a toothpick or skewer partially through the top of a truffle. Dip quickly into melted chocolate, then shake off excess. Hold over the lined tray and use a second toothpick or skewer to gently nudge the truffle off of the stick. You can dip the stick back into the melted chocolate to get just a dab of chocolate to touch-up any imperfections. This may take a little practice.

Step 8: (optional) Immediately after dipping a single truffle, sprinkle with a bit of raspberry dust. Repeat with remaining truffles.

Tip: If the truffles become too soft to dip, return the pan to the refrigerator (or freezer) until they've hardened again.

Tip: If the room is too warm for the chocolate to set, return the tray of finished truffles to the refrigerator.

Serve at room temperature, but store in the refrigerator for up to 2 weeks.

DIY Raspberry Dust

In a spice mill or small food processor, add 1 ounce freeze dried raspberries. Process until the berries are reduced to a fine powder. Transfer immediately to an airtight container until ready to use. Use to garnish ice cream, pastries, or chocolates. Yield: 1 ounce.

Tip:  I keep a silica gel packet in the jar with my raspberry dust.  This prevents clumping.

*A note about chocolate:    It's important to invest in high quality chocolate if you want a high quality end-result.  Most conventional chocolate chips are not ideal for candy-making.  However, Ghirardelli chocolate is an exception.  You can find it in most grocery stores at a reasonable price.  The 60% Cacao chips work beautifully in this recipe. 
This post has been linked-up with:
Friday Food Frenzy @ Adventures in All Things Food 

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