Bounty with dark chocolate
7 servings
40 minutes
Bounty with dark chocolate is a refined treat inspired by the popular Bounty chocolate but with a more sophisticated flavor thanks to rich dark chocolate. Its history begins with a love for coconut desserts, and the combination of cottage cheese, coconut flakes, and honey makes the candies not only delicious but also healthy. The delicate texture of the filling harmoniously blends with the crispy chocolate shell, creating a perfect balance of sweetness and depth of flavor. These candies are ideal for tea time or as an elegant treat for festive tables. Due to their simple preparation, they can be made at home while enjoying the process and delighting loved ones with a natural dessert free from artificial additives.
1
Mix cottage cheese, coconut flakes, dry milk, honey, vanillin, and stevia in a bowl until smooth.
- Curd cheese (tvorog): 200 g
- Desiccated coconut: 50 g
- Honey: 1 tablespoon
- Skimmed milk powder: 1 tablespoon
- Vanillin: pinch
- Stevia extract: to taste
2
The mass is quite moldable, but if necessary, you can wet your hands with water.
3
Form candies of any shape from the cottage cheese mass (I made them in the form of portioned halves of the original chocolate, got 7 pieces), place on a plate and send to the freezer for about 20 minutes.
4
Break the chocolate into small pieces (so it melts faster), place it in a glass bowl, which should be placed over a pot of water with a slightly smaller diameter so that the bottom of the bowl does not touch the water in the pot.
- 70% dark chocolate: 120 g
5
Place the setup over the fire and melt the chocolate in a water bath, stirring constantly until the pieces are completely melted and a fairly liquid chocolate mass is obtained.
- 70% dark chocolate: 120 g
6
Take the candies out of the freezer and dip them in chocolate glaze alternately, without removing it from the water bath to prevent it from thickening again (if needed, you can dilute it with 1-2 tsp of water).
- 70% dark chocolate: 120 g
7
Place the evenly glazed candies back on the plate, then send them to the refrigerator until the glaze is fully set.