Easy Bounty Bonbons With 5 Ingredients
Prep Time
30 minutes
Porties
Serveert 27
Niveau
Easy
If you’re a fan of creamy, coconutty goodness wrapped in smooth chocolate, this recipe is about to become your new favorite! These no-bake chocolate coconut bites are the perfect mix of indulgence and elegance, ideal for any occasion—or just a little treat for yourself. With layers of mascarpone, white chocolate, and shredded coconut, complemented by a luscious milk chocolate ganache, each bite is a delightful combination of textures and flavors. Whether you’re making them for a celebration or as a sweet surprise, these bites are as fun to make as they are to eat! Let’s get started!
Ingrediënten
Allow the mascarpone to come to room temperature before mixing it with the white chocolate. This prevents lumps and makes it easier to combine.
Line your pan with baking paper before adding the coconut mixture. This makes it easier to remove the cake from the pan.
Use a sharp knife warmed under hot water and dried before cutting.
For an extra festive touch, you can use chopped nuts, colored sugar pearls, or a touch of edible gold dust instead of just shredded coconut.
If you’re a fan of creamy, coconutty goodness wrapped in smooth chocolate, this recipe is about to become your new favorite! These no-bake chocolate coconut bites are the perfect mix of indulgence and elegance, ideal for any occasion—or just a little treat for yourself. With layers of mascarpone, white chocolate, and shredded coconut, complemented by a luscious milk chocolate ganache, each bite is a delightful combination of textures and flavors. Whether you’re making them for a celebration or as a sweet surprise, these bites are as fun to make as they are to eat! Let’s get started!
Stappenplan
1 Melt the white chocolate using a double boiler and let it cool slightly. |
2 Place the mascarpone in a bowl and mix it with the cooled white chocolate. Add the grated coconut and stir well. |
3 Heat the cream until just below boiling. Add the milk chocolate, let it sit for 1 minute, then stir until smooth and creamy. Let the ganache cool completely. Transfer the chocolate ganache to a piping bag. |
4 Spread half of the coconut mixture evenly over the bottom of a pan. Pipe a layer of chocolate ganache over the coconut mixture and sprinkle with grated coconut. Spoon the remaining coconut mixture on top and smooth the surface using cling film. Place the pan in the freezer for 2–3 hours or let it set overnight. |
5 Remove the set coconut cake from the freezer and cut it into equal-sized squares. |
6 Melt the milk chocolate (250 g) using a double boiler. |
7 Dip each square into the melted milk chocolate. |
8 Place them on a sheet of baking paper. Garnish by drizzling fine lines of chocolate over the top and optionally sprinkle with extra grated coconut. Let the chocolate harden completely. |
