Chocolate Bounty Home made
(for twenty pieces)
A cane sweetened condensed milk (Eagle Brand style)
2 bag) of shredded coconut
2 200g bag of chocolate chips sweetened
2 tablespoons butter
A cane sweetened condensed milk (Eagle Brand style)
2 bag) of shredded coconut
2 200g bag of chocolate chips sweetened
2 tablespoons butter
Pour the coconut and sweetened condensed milk in a bowl. Mix well. Let chill for
at least 5 hours for coconut pulp really absorbs condensed milk.
Make small balls with your hands quickly before it takes off. (I, I took 2 tablespoons, it makes work easier and less dirty hands)
Refrigerate for 6 hours
Melt chocolate and butter in double boiler (or microwave), stir until everything is smooth. If the chocolate is too thick, add a tablespoon of milk.
Dip the coconut balls one by one into the chocolate until well coated, remove with a fork and let freeze on waxed paper.
Refrigerate your Bounty for another 5 hours (more is even better).
Make small balls with your hands quickly before it takes off. (I, I took 2 tablespoons, it makes work easier and less dirty hands)
Refrigerate for 6 hours
Melt chocolate and butter in double boiler (or microwave), stir until everything is smooth. If the chocolate is too thick, add a tablespoon of milk.
Dip the coconut balls one by one into the chocolate until well coated, remove with a fork and let freeze on waxed paper.
Refrigerate your Bounty for another 5 hours (more is even better).
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