Wednesday, 9 January 2008

Homemade Bounty Chocolates

After using the coconut to decorate the mango cheesecake I made recently, I had a ¾’s left over and decided to try to make these gorgeous chocolates with fresh coconut. I have left the recipe as I found it as I think it would work better with desiccated coconut. Everyone loved them when they were served and they looked great but I think the fresh coconut made the mix a little too wet and therefore hard to handle. I just dipped them in the chocolate for a second coating! They’re very easy and a huge success compared to chocolates I have made in the past.

200 gram unsweetened desiccated coconut
100 ml double cream
70 gram icing sugar
70 gram unsalted butter
200 gram dark chocolate

In a bowl, combine coconut with icing sugar. Heat cream and butter on low heat until the butter has melted. Mix well with the coconut and icing sugar off the heat.

Form small balls, approx 1 tbsp, with your hands. Place on a tray lined with baking paper and allow to firm in the fridge for at least an hour.

Melt the chocolate and dip each coconut ball in the warm melted chocolate and cover it completely. Allow all excess chocolate to drip back in the bowl and return the chocolate covered coconut ball to the baking paper lined tray. Cover all the balls with chocolate and return to the fridge for approx 30 minute and serve.

1 comment:

Deborah said...

I've probably mentioned this before, but my sister's husband is from Australia, and they spend a few months there every year. I always make them bring back a few Bounty bars for me because I love them!! I should try these out so I don't have to wait until they go over!