Makes 24 Small Bites or 6 Bars
- 150g Cooking Chocolate
- 2/3 Cup Desiccated Coconut
- 2-3 TBSP Condensed Milk
Preparation Time – 20 Mins
Refrigeration Time – 1 Hour
Going food shopping is probably one of my favourite activities of the week, this is probably because I do my shopping on a Friday evening when there is nobody else around and I can just take my time walking around, browsing at all of the new things I want to try, and coming up with recipes in my head for all of the ingredients around me. Now let me just say, I start out with all of the best intentions and have my list ready every week and am completely adamant I am only going to buy what is on my list, but this never happens, which is why for a while I did my shopping online, but where is the fun in that? Also with my working so much sometimes I would try to do as big of a shop as I could to last the majority of the month because I just felt like I did not have the time to do it every week. Ultimately though, this actually led to me spending a lot more money as it meant a lot of my fresh produce was being thrown away because it wasn’t used and also I was throwing away perfectly good things from my freezer to make room for new things………… I could just no longer justify this, things had to change.
The first change I made was no more huge online shops. Instead of saying “oh I don’t have time, I work all the time so any free time I have I want to spend at home with my boyfriend” I actually thought about it and I did have time, so now we make it our Friday night activity and turn it into something fun and there is no more waste because I am only buying enough to last for the week so walking around meal planning is a lot easier when you are only planning for 7 days. I also changed my Supermarket as the one I use now is a closer walking distance than where I was doing my online shops and is also a cheaper supermarket.
So last week on my shopping trip I was wandering around browsing and came across these really cute mini Christmas silicon moulds, and obviously I just had to have them, and that meant one more thing: I must find a way to use these immediately when I get home.
So walking down the next aisle I picked up my sultanas for my baked oats and next to them was desiccated coconut, so then I thought “I can make mini Bounty chocolates”. I have made these before as bars, but I thought these will be perfect to try in my silicone moulds as mini chocolates.
These homemade ‘Bountys’ are so easy to make and they only have 3 ingredients. If you do not have moulds to use, then you could also use an ice cube tray, these are also really easy to make as bars. I will put the step by step for both ways below.
If you are using moulds, melt 3/4 of the cooking chocolate using a bain marie or the microwave (if you are using the microwave I suggest doing this in 10 second bursts to make sure your chocolate doesn’t burn). If you are making bars, you do not need to melt the chocolate yet.
Next take a pastry brush or a small spoon and put a little bit of the chocolate into each section of the mould, and make sure you brush it up the sides of the sections. Do not fill the moulds with chocolate as you need to put your filling inside. They do not have to be perfectly neat.
Place your moulds into the fridge for a few minutes to set. Whilst your moulds are setting, mix the coconut and condensed milk in a bowl until well combined. You will also need to do this if you are making bars. If you are making bars, put this mix into the fridge for a few minutes to stiffen a little.
If you are making bars, take your coconut mix out of the fridge and shape spoonfuls of mixture into a bar shape, set these again in the fridge or the freezer so they will be easier to coat.
If you are using moulds, take your chocolate moulds out of the fridge when set and fill each mould with the coconut mix, remember not to overfill as when you put the “lid” on it will need to touch the edges of the chocolate in the moulds to keep the filling in.
Next you will need to melt the remainder of your chocolate and spoon onto the top of the coconut to put a “lid” onto your chocolates.
Place these back into the fridge for an hour to set.
If making bars, remove them from the fridge/freezer and melt your chocolate. Dip the bars into the chocolate to coat, place them onto a baking trap covered with greaseproof paper or cling film and put them back into the fridge or freezer to set.
When your moulds are set, remove them from the fridge and pop them out of your moulds.
You can then carefully cut around the edges of the chocolates with a sharp knife to neaten them up and remove any excess chocolate from around the edges.
Store your chocolates in an airtight container in the fridge for up to a week, or the freezer for 2 weeks. After this they may dry out n the middle.