Easy Bounty Bonbons With 5 Ingredients Recipe
These Easy Bounty Bonbons bring the classic tropical flavors of coconut and chocolate together in a simple, no-bake treat that requires just 5 ingredients. Creamy mascarpone mixed with white chocolate and coconut forms the base, layered with luscious milk chocolate ganache, then coated in smooth milk chocolate and a sprinkle of coconut for an irresistible, homemade sweet bite perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes (including setting time)
- Yield: 27 bonbons 1x
- Category: Dessert, Snack
- Method: No-bake, Freezing, Double Boiler Melting
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Cream Mixture
- 250 g mascarpone
- 200 g white chocolate
- 100 g grated coconut
Filling
- 30 ml heavy cream
- 100 g milk chocolate
- 5 g grated coconut
Coating
- 250 g milk chocolate
Garnish
- grated coconut, for sprinkling
Instructions
- Melt White Chocolate: Melt the white chocolate using a double boiler and let it cool slightly to avoid curdling when combined with mascarpone.
- Prepare Coconut Cream Mixture: In a bowl, mix the mascarpone with the cooled white chocolate, then stir in the grated coconut until you have a smooth, uniform mixture.
- Make Chocolate Ganache: Heat heavy cream just until almost boiling, remove from heat and add the chopped milk chocolate. Let sit for 1 minute, then stir until smooth and creamy. Allow ganache to cool completely before use, then transfer to a piping bag.
- Layer and Freeze: Spread half of the coconut cream mixture evenly in a pan. Pipe a layer of chocolate ganache over it, sprinkle with grated coconut, then spread the remaining coconut mixture on top. Smooth the surface with cling film. Freeze for 2–3 hours or overnight until firm.
- Cut Into Squares: Remove the set coconut cake from the freezer and cut into equal-sized squares for coating.
- Melt Milk Chocolate for Coating: Using a double boiler, melt the milk chocolate until smooth and glossy.
- Coat the Bonbons: One at a time, dip each square into the melted milk chocolate, ensuring it is fully coated.
- Decorate and Set: Place coated bonbons on baking paper. Garnish by drizzling fine lines of melted chocolate and optionally sprinkling extra grated coconut. Let the chocolate harden completely before serving.
Notes
- Use good quality chocolate for best flavor and smooth texture.
- Allow ganache to cool fully before piping to avoid melting the layers underneath.
- Freeze adequately so the bonbons hold their shape when coating with chocolate.
- Store bonbons in the fridge and consume within 5 days for optimal freshness.
- For a nutty twist, you can add finely chopped almonds into the coconut mixture.
Nutrition
- Serving Size: 1 bonbon (approx. 25 g)
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 15 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 20 mg
Keywords: Bounty bonbons, coconut chocolate sweets, easy no-bake dessert, homemade chocolate treats, coconut ganache bonbons
