Coconut and chocolate combined together could never go wrong – these lovely little balls of joy have proven it! 🙂
Did you know the name bon bons stems from the French word “bon”, which means “good”. Think: Bon Voyage (have a good trip/voyage), Bon Appétit (have a good meal/appetite). Put a “bon” and a “bon” together and you’ve got something doubly good – a goody goody! I couldn’t agree more.
With the bonbon fillings, the only limit is your own imagination. You can choose any flavor you like orange, mint, rose, caramel .. and the list goes on! So put your creative cap on and get started .. oh and make sure you gobble a ball or two while plating or else you’ll simply end up watching them vanish! 😉
- 30 minutes + freezing time
- 15 balls
- 1.5 cups unsweetened desiccated coconut (fresh or dry)
- 1/2 cup sweetened condensed milk
- 1/2 tsp vanilla extract (optional)
- 1/8 tsp salt
- 1 tbsp clarified butter / ghee
- 150 gms dark chocolate
- Heat butter in a pan.
- Add coconut and stir for 3-5 minutes on medium-low heat.
- Next add condensed milk and vanilla essence, mix well and continue to cook for another 2-4 minutes on low heat.
- Turn off the flame, transfer into a plate and let the mixture cool a bit.
- Grease your hands with ghee / coconut oil and roll into 1 inch balls and insert a toothpick / skewer in each ball (makes it easier to coat with chocolate later).
- Pop them in the fridge for about 30 minutes or until firm.
- Melt the chocolate in a microwave with coconut oil on high for about 30 seconds. Stir and melt again in batches of 10 seconds if required. The chocolate should be fully melted.
- Line a cookie sheet with parchment paper. Lift each ball with its toothpick and dip in chocolate until completely covered. Allow the excess to drip off. Now place the ball on the parchment paper to dry.
- Chill these balls until the chocolate has hardened.
- Store in the refrigerator.