There are two kinds of people in this world…those who could exist without chocolate and those who would drop dead without chocolate.
I’m the drop dead type. (obviously)
Who are these non-chocolate lovers anyway? We shouldn’t trust them.
Every two weeks or so I find myself in the RHR Kitchen staring down a big bowl of chocolate, trying to come up with a new, exciting way to get my chocolate fix. These Cookie Dough Bonbons may be my most exciting chocolate recipe ever! It’s one of those you-just-have-to-try-it recipes, so next time that you’re in charge of bringing a dessert somewhere, or next time you just have to get your chocolate fix, then give this recipe a whirl.
You can thank me later 🙂
- ½ cup almond butter (or peanut butter if you aren’t deathly allergic!)
- ¼ cup raw honey
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1½ cups unsweetened, shredded coconut
- ½ cup mini chocolate chips
- 4 oz bitter chocolate (bar or pieces)
- 4 oz dark chocolate (70% cocoa content) (bar or pieces)
- 2 Tablespoons coconut oil
- 1 Tablespoon coarse pink sea salt
- In a double boiler over medium heat (or a lazy man’s double boiler – see below) melt the almond butter and honey together until smooth. Remove from heat.
- Mix in the vanilla and sea salt.
- Grind the shredded coconut in a food processor until a fine powder forms. Add the almond butter mixture and blend until fully combined. Mix in the chocolate chips by hand. Transfer the cookie dough into a bowl, cover with plastic wrap, and chill in the fridge for 30 minutes.
- Find a tray that fits in your freezer, and cover it with foil. Place a wire cooling rack on top of the tray. Remove the cookie dough from the freezer, form into 18 balls and place on the rack. Stick the tray of cookie dough balls in the freezer for 15 minutes, while you melt the chocolate.
- Place the chocolate and coconut oil in a double boiler over medium heat and mix until fully melted. Remove from heat when smooth.
- Balance a frozen cookie dough ball on large fork, and dip it fully into the melted chocolate. Bring it up out of the chocolate, scrape excess chocolate from its bottom, then place back on the rack. Repeat with all of the cookie dough balls. Use a small spoon to drizzle the remaining chocolate over each bonbon in a pretty zigzag. Sprinkle with a pinch of the coarse pink sea salt immediately, while the chocolate is still wet. Place the bonbons back in the freezer for at least 30 minutes before serving. Keep in the freezer or fridge, once the chocolate has hardened. Enjoy!
Lazy Man’s Double Boiler
Anytime that I melt ingredients together I use a “lazy man’s double boiler”, and yes I made that term up myself 🙂 Here’s what it looks like…
It’s a really simple concept and a really simple set up that has saved me from (literally) tons of burnt chocolate. The idea is to create a barrier between your melting ingredients and the heat source. So simply fill a large skillet with an inch or two of water, then place your pot of ingredients directly into that skillet. You’re able to keep the heat on medium without hoovering over the pan while it melts to prevent burning. It’s best to use high quality pots and skillets that are nice and thick, these will always produce the best results.
OK go make some Cookie Dough Bonbons you crazy kid!