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

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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

Valentine's Recipe: Champagne Gold Leaf Truffles

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Rich and silky champagne-kissed chocolate truffles...
...what could be more romantic?
A touch of edible gold-leaf makes these homemade delicacies
as pleasing to the eye as they are to the palette.  


Last night, seven lovely ladies gathered at my home for a truffle-making workshop.  We made three types:  Raspberry Dusted Dark Chocolate, Honey Truffles, and Champagne Gold Leaf.  All three truffles follow a very basic recipe involving heavy cream, good quality dark chocolate, and butter.  If you can boil water (or in this case, cream, you can make truffles).  Here's how...


Champagne Gold Leaf Truffles

Yield:  approx. 3 dozen
  • 1 3/4 cups high quality chocolate*
  • 1 cup heavy cream
  • 3 Tablespoons butter, softened
  • 3 Tablespoons Champagne 
For dipping and garnish
  • 10 ounces high quality chocolate, chopped
  • Gold leaf (I purchase mine at Michael's.  A .1 oz. bag costs around $8 and will cover several hundred truffles)A small paint brush

Step 1: Microwave method

In a microwave-safe bowl, place chocolate and cream. Microwave at medium power till cream begins to boil (In my microwave, this happens at 2 minutes 30 seconds). Let sit for two minutes, then whisk until smooth. Stir in butter. Then stir in champagne till smooth and glossy.


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 champagne till smooth and glossy.

Step 2: Cover and refrigerate until firm (6-8 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. Freeze tray for 30 minutes (or until firm).

Step 5:  Melt chopped chocolate over low heat.  Using a skewer, toothpicks, or chocolate dipping fork, dip truffles one at a time in the melted chocolate.  Gently tap off excess chocolate before returning to the lined tray to set.  Once chocolate has set, use small paint brush to dab on a few flakes of gold leaf.


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