Sweet, sticky coconut enrobed in chocolate, a Bounty Bar is one of my guilty-pleasures when it comes to commercial chocolates. This is my very simple version…..
These are slightly on the posh side, but I was playing with my chocolate moulds and couldn’t resist camping them up somewhat!
The mixture is made in seconds: sometimes I toast some of the coconut which adds a lovely nutty flavour, at other times I leave it as it is. A splash of rum in there adds a lovely kick, but this is by no means essential!
For more traditional Bounty Bars, shape them into small logs and freeze to firm them up. Dip them into melted chocolate (milk or dark) and put them on greaseproof paper until set.
My choice of chocolate
While I adore the intensity of a good quality dark chocolate, I am very much an advocate of milk chocolate for Bounty Bars. But if someone waved a dark chocolate Bounty Bar my way I would hardly turn it down!
Recipe: home-made coconut chocolates
- 200g condensed milk
- 300g desiccated coconut
- 1 teaspoon vanilla bean extract
- 1-2 tablespoons rum (optional)
- about 300g good quality milk or dark chocolate
- coloured cocoa butter (optional)
(1) Melt the chocolate (or temper it for a crisper chocolate shell). If using cocoa butter, melt it and drizzle or brush it into the shells and leave to set in the fridge.
(2) Pour the chocolate into the moulds and invert onto greaseproof paper to catch the chocolate that drips out (this can be re-melted and used to finish them off later). Give it a gentle shake and make sure the inside of each mould has been coated in chocolate.
NB: you can scrap the top of the mould with a palette knife to clean things up a little or leave the moulds as they are.
(3) Leave the chocolate in the moulds to set.
(4) For the filling, mix together the condensed milk, the coconut, the vanilla and the rum (if using).
(5) Press the filling lightly into the set chocolate moulds, coming almost to the top.
(6) Spoon over more of the melted chocolate and shake gently so it evens out. Leave to set.
(7) Remove from the moulds: in silicon moulds, stretch the silicon to loosen the chocolates; in solid plastic moulds, tap them firmly on the work surface.