The second door that you open when you return home, looking for something fresh.
And how nice when you find a tasty little sweet! Like these homemade bounty.
Coconut and chocolate. Needless to say more. And fast and easy to prepare, to keep in the fridge for moments of sweetness, to greedily accompany the cup of coffee or – as we are doing here in effect – to enrich our already robust breakfast …
Upon request, I covered them with dark chocolate, but I usually prefer them with milk chocolate. You can choose, based on your preferences, they are excellent in every case. And I decorated them with some melted white chocolate, but you can dust them with coconut flour or leave them smooth, let’s bet they’ll disappear anyway?
Ingredients for about 12 pieces:
- 100 g coconut flour
- 70 g sugar
- 60 g fresh milk cream
- 35 g butter
- 200 g chocolate, dark or milk
Collect the milk cream, butter and sugar in a saucepan. Heat over low heat until the butter is liquefied, turn off the heat, add the coconut and mix well. Cover and let it rest in the fridge for about an hour, so that the dough becomes easy to work with your hands. Then take it back and form a dozen cylinders. Let them rest in the fridge, in the meantime melt the chocolate in a bain-marie. Dip the coconut cylinders in the chocolate so as to cover them completely, collect them with the help of a fork and let the excess chocolate drip off. Put them to harden on a wire rack or baking paper and repeat the operation to form a nice layer of chocolate. Keep in the fridge for a few days.