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Easy Bounty Bonbons With 5 Ingredients Recipe

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3.8 from 78 reviews

  • Author: Diane
  • Total Time: 30 minutes plus chilling time
  • Yield: 27 pieces
  • Diet: Vegetarian

Description

Indulge in these Easy Bounty Bonbons made with just 5 simple ingredients. Creamy mascarpone combined with white chocolate and coconut creates a luscious base, layered with rich chocolate ganache, then coated in smooth milk chocolate and garnished with extra coconut. Perfectly set and bite-sized, these homemade treats are delightful for any occasion and surprisingly simple to make.

Ingredients

Coconut Mascarpone Mixture

  • 250 g mascarpone cheese
  • 200 g white chocolate
  • 100 g grated coconut

Chocolate Ganache

  • 30 ml heavy cream
  • 100 g milk chocolate

Coating and Garnish

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

Instructions

  1. Melt White Chocolate: Using a double boiler, melt the 200 g of white chocolate gently. Once melted, allow it to cool slightly so it is warm but not hot.
  2. Prepare Coconut Mixture: In a bowl, combine the mascarpone with the cooled white chocolate. Add 100 g of grated coconut and mix thoroughly to form a smooth, well-incorporated mixture.
  3. Make Chocolate Ganache: Heat 30 ml of heavy cream until just below boiling. Remove from heat and add 100 g milk chocolate. Let it sit for one minute, then stir until the ganache is smooth and creamy. Allow it to cool completely before use. Transfer ganache to a piping bag for easy layering.
  4. Layer the Bonbon Base: Spread half of the coconut mascarpone mixture evenly into the bottom of a pan. Pipe a layer of the cooled chocolate ganache over this mixture, then sprinkle a little grated coconut on top. Finally, spoon the remaining coconut mixture over the ganache and smooth the surface using cling film to achieve an even layer.
  5. Freeze the Base: Place the layered pan into the freezer for 2 to 3 hours or let it set overnight until firm and fully set.
  6. Cut into Squares: Remove the set coconut cake from the freezer and cut into equal-sized squares, perfect for dipping and coating.
  7. Melt Milk Chocolate for Coating: Using a double boiler, melt 250 g of milk chocolate until smooth and fluid for dipping.
  8. Dip and Coat: Dip each square into the melted milk chocolate ensuring it is fully coated. Use a fork to lift it out to let excess chocolate drip off.
  9. Decorate and Set: Place the coated bonbons on a sheet of baking paper. Drizzle fine lines of leftover chocolate over the top for decoration and optionally sprinkle with extra grated coconut for added texture and flavor.
  10. Harden the Chocolate: Allow the chocolate coating to harden completely at room temperature or in the refrigerator before serving.

Notes

  • Use a double boiler or a heatproof bowl over simmering water to gently melt chocolate without burning it.
  • Make sure ganache is completely cooled before layering to prevent melting the mascarpone mixture.
  • Cling film helps achieve a smooth surface on the top layer and prevents sticking.
  • You can store finished bonbons in an airtight container in the refrigerator for up to one week.
  • For a richer flavor, use high-quality chocolate bars instead of chips.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International

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