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L'atelier des Chefs

Mini Bounty Bars Recipe

A mini Bounty Bar made with condensed milk and coated with white chocolate

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Mini Bounty Bars Recipe
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  • Preparation  20mins
  • Cooking time  0mn
  • Rest time  1hr

Ingredients ( for people)

  • Sweetened condensed milk : 400 ml
  • Dessicated coconut : 450 g
  • Icing sugar : 175 g

Method

  • 1Sieve the icing sugar into a bowl. Add the dessicated coconut and condensed milk. Mix well until thoroughly combined.
  • 2Lay a sheet of cling film out and roll the mix into long thin tubes about 1 to 2 cm wide. If the mix sticks to your fingers dip your hand in water and shake off the excess. Place in the freezer and allow to chill.
  • 3Remove from the freezer and take off the cling film. Cut into required size and chill again for 10 minutes while you get the chocolate ready.
  • 4Melt 3/4 of the chocolate over a bain marie, when melted remove from the heat and stir in the remaining chocolate.
  • 5Using a cocktail stick dip each bounty bar individually in the white chocolate and drain of any excess. place on a sheet of greaseproof paper. Repeat. Each time you dip the following one go back to the previous and feather the top to give it a nice ripple effect. In the 20 seconds in between dipping it will allow the chocolate to begin to set.

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Chef's tip

« The bars can be dipped in milk and dark chocolate as well as white. »


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