Homemade Bounty Bar Truffles // Coconut ice
Because the recpipe uses raw egg whites, make sure that you prepare your truffles // coconut ice with the freshest possible eggs. That way they will keep in the fridge for a couple of weeks. That's if they last that long...
- For the Homemade Bounty Bar Truffles:
- 75 g coconut oil
- 125 g desiccated coconut
- 100 g pure icing sugar sifted
- 1 egg white
- 1/2 tsp vanilla extract
- 1/2 tsp cream of tartar
- 60 g milk chocolate for coating
- 30 g dark chocolate for drizzling
To make the Homemade Bounty Bar Truffles:
Melt copha in a small saucepan then set aside to cool.
Beat egg white until it's lightly aerated but still liquid.
Combine sugar, coconut, cooled copha, egg white, cream of tartar and vanilla extract in a bowl and mix with a spoon.
For coconut ice:
Add a drop of beetroot juice (or red food colouring if you must) to 1/3 of the mixture and mix well.
Form into a rectangle on a piece of baking paper with the pink layer on top, place in the fridge to set. Cut logs into squares.
For Homemade Bounty Bar Truffles:
Form small balls or logs out of the mixture.
Place in the fridge for 20 minutes to chill.
Melt both chocolates separately and dip each ball in milk chocolate to cover the bottom.
Drizzle dark chocolate over the top of you like.
Allow to set in the fridge.
Remove from fridge a few minutes before serving.