A soft and moist heart made from grated coconut, cream, butter and sugar, this is the version without condensed milk. Everything is covered in chocolate which forms a crunchy and delicious crust!
- 100 g cream
- 50 g butter
- 80 g sugar
- 170 g grated coconut
- 300 g milk chocolate
- Put the cream, sugar and butter in a saucepan; when they have melted, remove the saucepan from the heat as soon as it reaches the boil.
Add the grated coconut to the just heated mixture and mix with a spoon until a compact mixture is obtained. Let the coconut mixture rest until it reaches room temperature, tending towards cold.
- Once the filling has cooled down, with the help of your hands, shape the dough into a small bounty, continue until all the dough is used up, then place the bounties on a baking sheet lined with parchment paper and put them in the freezer for 15/20 minutes until they have hardened and cooled.
- Meanwhile, in the microwave or in a double boiler, melt the milk chocolate. Take the mini bounties, which will have cooled down in the meantime, dip them, with the help of two forks, in the bowl of melted chocolate and then put them to drain.
- Transfer the bounty onto a tray lined with baking paper and, when the chocolate has hardened, with a small sac à poche, or with a croissant made of baking paper , decorate with the melted chocolate left over in the bowl, making lines on the bounty surface. Allow the chocolate to harden and keep in the fridge until ready to serve.