Bouchees a la coconut | A recipe

Bouchees a la coconut or the homemade version of the Bounty chocolate bars - one of my favourite chocolate bars. This is a recipe I have been dying to try, ever since I heard about the blog La Super Superette and had time to go through it. The concept is simple, replicating biscuits or chocolate bars or other (French) supermarket (delicious) convenience food - without all the E numbers. 

I have only tried this recipe - and it is probably one of the easiest on thee blog. But these are like the real things. Makes me want to try more recipe - I like the idea of knowing all the ingredients that get into my food. The great thing about this recipe is how little you have to do. It is a long process because you have to leave the coconut balls in the fridge for 5 hours, but other than that a fairly quick recipe. 

I made smaller versions of the bounty - but you can make them into whatever shape you want then to be. 

Ingredients (for 8 bars)

– 100 g of dessicated coconut
– 3 tbsp of crème fraîche
– 40 g of cane sugar
– 160 g of your favourite milk chocolate

How to make them

Mix together the coconut, the crème fraîche and the sugar together. Make sure you stir until all the crème fraîche is totally absorbed. 

Grab handfuls of the coconut mixture and shape into bars - you can make them as big or as small as you like. Arrange on a lined baking tray or piece of greaseproof paper and allow to set in the fridge (for at least 5 hours). The coconut will not go too firm but it will hold it's shape.

Melt the chocolate, either on the hob or in the microwave, and allow to cool. Spoon the chocolate over the coconut bars and leave on a wire rack to harden. Place a plate under the wire rack to catch excess chocolate. Once a little set, put onto some greaseproof paper and place in the fridge to set. 

And there you have your finished Bounty bars - they couldn't be easier! Try the recipe if you like the Bounty bars, and let me know what you think!