Print

Easy Bounty Bonbons With 5 Ingredients Recipe

Easy Bounty Bonbons With 5 Ingredients Recipe
Print Recipe

★★★★★

5.2 from 6 reviews

Delight in these easy-to-make Bounty Bonbons crafted with just 5 simple ingredients. Smooth mascarpone blended with white chocolate and grated coconut forms a luscious filling layered with silky milk chocolate ganache, all coated in a rich milk chocolate shell. These no-bake treats are perfect for coconut and chocolate lovers looking for a quick, indulgent dessert.

Ingredients

Scale

Filling

  • 250 g mascarpone
  • 200 g white chocolate
  • 100 g grated coconut
  • 30 ml heavy cream

Ganache

  • 100 g milk chocolate
  • 30 ml heavy cream (included above for heating)

Coating and Garnish

  • 250 g milk chocolate
  • 5 g grated coconut (for sprinkling)

Instructions

  1. Melt White Chocolate: Melt the white chocolate using a double boiler, being careful not to overheat. Once melted, let it cool slightly to avoid curdling when mixed.
  2. Prepare Coconut Filling: In a bowl, combine mascarpone with the cooled white chocolate. Add 100 g grated coconut and stir thoroughly until well blended and uniform in texture.
  3. Make Milk Chocolate Ganache: Heat 30 ml heavy cream gently until just below boiling. Pour the hot cream over 100 g milk chocolate and let it sit for one minute. Stir until smooth, creamy, and glossy. Allow the ganache to cool completely before use.
  4. Layer the Coconut Mixture and Ganache: Spread half of the coconut mascarpone mixture evenly in a pan. Pipe or spoon a layer of the cooled milk chocolate ganache on top, then sprinkle grated coconut over it. Add the remaining coconut mixture on the top layer and smooth with cling film for an even surface.
  5. Freeze to Set: Place the layered mixture in the freezer for 2 to 3 hours or overnight to ensure it is completely firm and set for cutting.
  6. Cut into Squares: Remove the set coconut cake from the freezer and cut it into equal-sized squares or bite-sized pieces for coating.
  7. Melt Milk Chocolate for Coating: Melt 250 g milk chocolate in a double boiler until smooth and fluid, ready for dipping.
  8. Dip the Squares: Using forks or dipping tools, coat each coconut square completely with the melted milk chocolate, ensuring full coverage.
  9. Decorate and Set: Place the coated bonbons on baking paper. Drizzle fine lines of leftover chocolate on top for decoration and optionally sprinkle extra grated coconut.
  10. Harden the Chocolate Shell: Allow the chocolate coating to harden fully at room temperature or in the refrigerator before serving or storing.

Notes

  • Use good quality white and milk chocolate for best flavor and smooth texture.
  • Ensure the chocolate ganache is completely cooled before layering to prevent melting the coconut mixture.
  • Freezing time can be extended if preparing in advance; just allow bonbons to reach room temperature before coating.
  • Store finished bonbons in an airtight container in the refrigerator for up to one week.
  • For a vegan version, substitute mascarpone with a plant-based alternative and use dairy-free chocolates and cream.

Nutrition

Keywords: Bounty bonbons, coconut chocolate treat, no-bake dessert, easy bonbons, mascarpone dessert, chocolate coconut sweets

Find it online: https://todayfoodrecipe.com/easy-bounty-bonbons-with-5-ingredients-recipe/