I get a strange thrill out of making things from scratch that I could have bought in the shop. When I made Jam Doughnuts, I was like a kid on Christmas morning watching them turn from flat, doughy disks to puffed up, fluffy buns. Yes, I am a simple creature and am very easily pleased. I love the idea of making a shelf from old pallets rather than going out and buying a flat-pack version. I prefer to find a picture that I'd like for my bedroom wall, getting a canvas and doing my own version, rather than forking out for someone else's. I just love the process of watching raw materials turn into something amazing!
So, this week, I decided to combine my love for making things from scratch with one of my other great loves ... chocolate! I really, really love chocolate. I often think that when I quit smoking, I transferred my addiction to nicotine directly over to chocolate! And I have a serious weak spot for the humble, coconut-y Bounty bar. I think I inherited my Bounty affection from my mother, who proudly admits that ate at least one Bounty a day when she was pregnant!
For any of you other Bounty fans out there, you'll be delighted to know that it is very easy to make, and far cheaper considering the yield from each batch. They taste exactly like the shop-bought version, but without all of the additives and preservatives and they're gluten-free. Plus, there's the added novelty of watching people bite in to them with surprise and exclaim "It's just like a Bounty!". Again, I am very easily pleased in life!
This recipe makes about 18 golf ball sized Bountys and they can keep for about a week in an air-tight container. Don't keep them in the fridge or they'll dry out!
450g Shredded Coconut, plus extra for decorating
1 tin (400g) Condensed Milk
190g Icing Sugar
250g Chocolate (I used 100g Dairy Milk, 100g Cooking Chocolate, 50g 70% Dark Chocolate)
Line a tray with parchment paper. Make sure this tray will fit in your freezer! If you don't have a tray that will fit, just line a dinner plate or two.
Combine all of the ingredients in a large mixing bowl. Roll the mixture into golf ball sized balls (or into traditional rectangular Bounty shapes if you prefer). This is easier if your hands are wet. Place the balls on the lined tray and freeze for approximately 30 minutes. This doesn't actually freeze them but makes the final step of covering them in chocolate far easier as they won't fall apart.
After 30 minutes, gently melt the chocolate in a heat proof bowl over a pot of simmering water. And now for the messy part ..
Place a wire rack on the work-top with a sheet of parchment underneath it (this will make cleaning up dripping chocolate much easier!). Dip the chilled coconut balls into the chocolate and leave to set on the wire rack. Add a sprinkling of coconut to the balls before they set fully. Enjoy!