These bite sized coconut filled chocolate balls are perfect for desserts and taste so much like Bounty bars. The best part? You only need 3 ingredients to make these.
I love Bounty bars and who doesn’t? They’re what we all have grown up eating. Those small bars with moist coconut centre and that lush chocolate layer on the outside can make a dull day so much better. That moist coconut is what I loved about it..so perfect, nothing could come close to it! Because I love coconut so much, I naturally fall for anything even remotely coconuty..so it shouldn’t come as a surprise to you that I LOVE coconut ladoos.
Last year for Diwali I made some really easy coconut ladoos made with only 2 ingredients and they were a HUGE HIT! Everyone in my family loved them and no one could ever guess that it took me less than half hour to make a dozen of them, which includes chilling time btw! Yup..that easy and that quick. So I thought why not roll those baby ladoos in some chocolate and see how they taste..and VOILA..i had ball shape Bounty bars in my hand! You only need 3 ingredients and roughly 45 minutes for these..trust me, it can’t get any easier than this! Oh..and let’s not forget the part where they taste like Bounty bars..I swear they do! And they taste so YUMM! <3
You can serve these up for desserts or for tea time..they taste lovely no matter what season you make these in!
RECIPE: Bounty Balls
Makes: 15-20 balls Time: 45 minutes
- Condensed milk (milkmaid), 1 cup
- Desiccated Coconut (dry coconut), 2 cups
- Dark Chocolate, 100 grams, melted
Mix desiccated coconut and condensed milk in a bowl until you form a dough. Refrigerate this dough for about 10 minutes so that it becomes easier to handle.
Take out the dough after 10 minutes and make balls out of it. Chill in the refrigerator, in the meanwhile you can melt your chocolate.
Take out the balls from the refrigerator and dip them in the melted chocolate, twist and turn it so that the melted chocolate covers the balls completely.
Lift the balls out using two forks and line on a tray covered with foil paper. Freeze until the chocolate is set (not more than 15 minutes) then transfer the balls to the refrigerator.
Store these uncovered in the refrigerator for upto 2 weeks.
Serve for desserts!
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