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 fix. These Cookie Dough Bonbons may be the most exciting chocolate recipe yet. It’s one of those you-just-have-to-try-it desserts, so next time that you’re in charge of bringing something sweet somewhere, or next time you just have to get your chocolate on, then give this recipe a whirl. You can thank me later.
½ cup creamy nut butter (peanut or almond)
¼ cup raw honey
1 teaspoon vanilla extract
¼ teaspoon sea salt
1½ cups unsweetened shredded coconut
4 ounces bittersweet chocolate pieces
4 ounces dark chocolate pieces, 72% cocoa
2 tablespoons coconut oil
1 tablespoon coarse sea salt
In a double boiler over medium heat melt the peanut butter and honey together until smooth. Remove from the heat and mix in the vanilla and sea salt.
Grind the shredded coconut in a food processor until a fine powder forms. Add the peanut butter mixture and blend until fully combined. Transfer the cookie dough to a large bowl and fold in the chocolate chips. Cover the bowl with plastic wrap and chill in the freezer for 30 minutes.
Find a baking sheet that ts in your freezer and cover it with foil. Place a wire cooling rack on top of the foil. Remove the cookie dough from the freezer and form it into 18 balls. Arrange the balls on the rack and transfer the tray back to the freezer for 15 minutes, while you melt the chocolate.
Combine the chocolate (both types) and coconut oil in a double boiler over medium heat and mix until fully melted and smooth. Remove from the heat.
Balance a frozen cookie dough ball on a large fork, and submerge it in the melted chocolate. Lift it out of the chocolate and allow any excess to drip through the fork. Place the chocolate-coated bonbon back on the rack and repeat with the remaining dough balls. Use a small spoon to drizzle the remaining chocolate over each bonbon in a pretty zigzag and sprinkle with a pinch of the coarse salt immediately, while the chocolate is still wet. Place the bonbons back in the freezer for at least 30 minutes before serving. Store in an airtight container in the freezer for up to 2 months.