Friday, 19 April 2013

Bounty Truffles

If you like Bounty chocolate bar you will love these little truffles. Soft, full of coconut flavour centre covered with dark chocolate is a perfect combination. Very easy to make and the fact that they are not that high in carbohydrates makes them even better J

Ingredients (make about 25 truffles):
·         200 g desiccated  coconut
·         100 ml double cream
·         7g Splenda
·         70 g butter
·         100 g dark chocolate (I used Menier with 30g carbohydrates per 100g)


·         In a bowl mix coconut with splenda.
·         In a small sauce pan heat up butter together with cream (do not bring to boil).
·         Pour the mixture over coconut and splenda and combine together. Refrigerate the mixure for about 30 minutes.Its much easier to form little balls when its cold.
·         Form little balls and put in the fridge for about 30 minutes.
·         Melt the chocolate in a bowl over simmering water. Dip each coconut ball in melted chocolate and place on a large plate or chopping board lined with baking paper. Use the toothpick for dipping and let excess of the chocolate drip back in the bowl.  Refrigerate for about an hour until chocolate the set.

Enjoy J

Calories and Carbohydrates:
Whole mixture +dark chocolate
1 truffle

Source:  Adapted from Moje Wypieki

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