Melting in your mouth bounty bonbons with some extra zing. Hope you will enjoy this amazing coconut-coffee flavour filling.
The best advice I got from my culinary school teacher was that wines and liquors a key ingredient in cooking. They lift the taste of the dish to the next level and make it umami-rich (next to advice “Add more butter “ of course). So I finished my education with a cupboard full of fancy liquors such as French liquor made from Williams pears, calvados, Grand Marnier Orange & Cognac Liqueur, brandy for flaming, and Port for Pâté. So I’m a little bit obsessed with adding the boozy Ingredient to my dishes and especially to dessert. Kahlua is one of these ingredients that is fabulous for using in bounty bonbons.
Attention: Adults-only Dessert. Homemade Bounty Bonbons with Coffee Liquor Kahlúa.Course: Dessert, ConfectioneryCuisine: Modern, ClassicDifficulty: Medium
Melting in your mouth bounty bonbon with some extra zing. Hope you will enjoy this amazing coconut-coffee flavour.
9 Bounty balls
2 cups desiccated coconut (I use fine desiccated coconut)
1/2 cup coconut condensed milk or normal condensed milk
1 teaspoon vanilla extract
2-3 Tbs Kahlua liquor
- For chocolate coating:
100 g dark chocolate chips or chunks (about 1/2 cup)
2 Tbsp cacao butter (or coconut oil)
- In the mixing bowl combine all ingredients. Mix well using your fingers. Roll the balls using the palms of your hands. Keep your hands wet, it helps to prevent sticking. Chill the balls in the fridge.
- Melt chocolate chips using a double boiler. Add cacao butter and mix well using a whisk. Remove from the heat. Wait a few minutes until chocolate begins to thicken. Take your bounty balls and dip into the melted chocolate. Put in the fridge for 30 minutes to set.
- The bonbons are the best served the next day. Serve chilled. Keep refrigerated up to 7 days.