We should think about the figure 🙂 – then here beautiful Bounty balls in a less bold version without butter and cream.
The Bounty balls are something most people really like. In addition they are super delicious, they are also quite easy to do.
Just like in my Coconut Balls I have replaced the butter with applesauce, both pga oily but also for those who do not tolerate milk products. I have, in fact, also this year reduced the sugar in these spheres, When I thought they were a little too sweet, but don't worry they are still cute.
I have created a version in dark and in light chocolate. I am using Belgian Callebaut chocolate i buy in gems/bags. At the bottom of the page I link to two wonderful chocolate/bake webshops who negotiate Callebaut.
RECIPE – Bounty balls 30 pcs
INGREDIENTS
250 g desiccated coconut
150 g icing sugar
30 g egg white
50 (g) applesauce (CA. 5 tablespoons) or 50 g coconut oil
3-4 tablespoons water
APPROACH
- Mix coconut flakes, egg whites, icing sugar and applesauce in the mixer/hand mixer
- Add water to the texture works really
- Rolled into balls that are pressed firmly together and placed in a refrigerator overnight (or my 4-5 hours)
- Overdrawn with chocolate, pour chocolate over if necessary, or dip in chocolate gently so they don't crumble
- Read below about the perfect glossy chocolate tempering chocolate
- PS. desired milk light chocolate, It can be purchased in health shops
- Made on wax paper or silikoneark to solidify
- Keep cool
CHOCOLATE TEMPERING – Dark Chocolate
- Warm half the chocolate over the water bath for 45-50 °C (cannot get over 50 ° C then crystallize it)
- Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 29 °C
- Pour/Set possibly then in chocolate melts and keep the temperature constant
- Warm up to a maximum of 31-32 °C , get the temperature of 34 ° You have to start over again
CHOCOLATE TEMPERING – Light Chocolate
- Warm half the chocolate over the water bath for 45 °C
- Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 27 °C
- Pour/Set possibly then in chocolate melts and keep the temperature constant
- Warm up to a maximum of 29-30 °C , get the temperature of 32 ° You have to start over again
If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and (K) for Cake, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm.
All bowls, casks and props in the pictures is Habengood, the super cool vintage shop Habengood.They are both on Facebook and Instagram.
They look so delicious out…….would you be able to make them vegan without egg whites, do you think?
LIS
Hi….
I don't think you can completely do without a binder, but I would mix a little Fiber remember up with water, like egg substitute in cake.
I just haven't even managed to try it yet, but would also try to fix my SWISS ARMY PELLETS on the way rather than with egg whites.