Dessert

Mini dessert "Bounty"

Mini dessert "Bounty"



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Ingredients for making a bounty mini-dessert

  1. Coconut flakes (white, not sweet) 200 grams
  2. Cream 30% (or fatter) 100 grams
  3. Softened butter 70 grams
  4. Powdered sugar 70 grams
  5. Coconut liquor 2 teaspoons
  6. Chocolate black (bitter) 200 grams
  • Main Ingredients: Oil, Cream, Cocoa and Chocolate
  • Serving 1 serving
  • World Cuisine

Inventory:

Teaspoon, Deep aluminum bowl, Blender, Tablespoon, Baking sheet, Parchment paper, Food plastic wrap, Refrigerator, Microwave, Heat-resistant, glass, deep bowl, Kitchen towel, Fork, Large dessert plate

Cooking Bounty mini-dessert:

Step 1: prepare the filling.


We print the package with small coconut flakes, pour it into a deep bowl with 70 grams of powdered sugar and mix them with a tablespoon. Then in a clean blender bowl we put 70 grams of softened butter, 100 grams of cream and mix them to a homogeneous thick mass, turning on the kitchen appliance at low speed. This process will take no more 30 - 40 seconds. Attention: whipping cream with butter at high speed is not necessary! Then we turn off the kitchen appliance and use a tablespoon to transfer the resulting white mixture into a bowl with dry ingredients, that is, with chips and powdered sugar. There we add 2 teaspoons of coconut liquor and mix again until smooth.

Step 2: form the sweets.


Now we take a baking sheet and cover it with a sheet of parchment paper. We pick up a whole tablespoon of slightly sticky coconut mass, put the filling in the palm of the hand, form a round ball or an oblong oval bar from it and lay the candy on a prepared baking sheet. In the same way we cook the rest of the candy. Then we tighten the baking sheet with the formed, but not yet ready dessert, plastic wrap and send it to the refrigerator for 1 hour.

Step 3: prepare the chocolate.


Per 2 - 3 minutes before the sweets are made, we break the chocolate into small pieces with our hands directly into a heat-resistant, glass deep bowl. We send the container with chocolate to the microwave, turn on the “warm-up” mode and set the time to 30 seconds. After the timer on the microwave clicks to indicate that the kitchen appliance has turned off, open the microwave door, mix the chocolate slightly with a tablespoon and melt it to the end for another 15 - 20 seconds in the same mode. After this time, the pieces of chocolate will completely melt to a homogeneous, brown, thick mass. We remove the chocolate from the microwave, holding the container with a kitchen towel, put the bowl on the countertop and allow the aromatic mass to cool slightly, 2 - 3 minutes will be quite enough.

Step 4: bring the dessert to full readiness.


While the chocolate cools, we take out a baking sheet with already frozen coconut bars from the refrigerator and remove the plastic film from it. Take a tablespoon and a tablespoon. Holding them, the coconut loaf is dipped into almost cooled, but still warm chocolate. We give the candy a chance to cover itself with a brown, sweet mass on all sides and then transfer it back to the baking sheet. In the same way we decorate the remaining candies, optionally sprinkle their surface with several pinches of coconut flakes and again send the baking sheet to the refrigerator 1 hour.

Step 5: Serve the Bounty Mini Dessert.


The Bounty mini-dessert is served chilled, the sweets are taken out of the refrigerator 1 to 2 minutes before serving and placed on a large dessert plate. This sweet dish does not need any additions, except perhaps a cup of fragrant brewed tea or coffee. Such sweets are the dream of any sweet tooth, enjoy!
Enjoy your meal!

Recipe Tips:

- If desired, before forming, you can put any kind of edible nut in each candy, for example, hazelnuts, almonds or walnuts.

- Cream can be replaced with condensed milk.

- Coconut liquor can be replaced with any creamy liquor, for example, use "Baileys" (Irish Cream).

- Instead of parchment paper, you can use baking paper or aluminum cling film.

- The Bounty mini-dessert should be stored in the refrigerator for no more than 5 days in a clean, tightly closed plastic or glass container.

- Chocolate can be melted in a double boiler or with a steam bath on the stove.