Coconut Chocolate Truffles

I have always been a fan of Bounty chocolates. Well, who wouldn't love them. Coconut and chocolates make such a great pair, right? The other day, when I had that sudden craving of having them, I hunted for them in the nearby grocery chains but to my disappointment, found it out of stock everywhere. Came back home, opened the fridge to screen through and find something interesting to eat. My eyes fell on some leftover condensed milk. Quickly I checked if I had some dry coconut in the pantry. And yes, I made up my mind to make them.

There were some milk chocolates left over from the packet of assorted chocolates. I had finished off the chocolates with almonds and my husband finished off chocolates with toffee in it and the dark chocolates. Jordan doesn't really pick when it comes to chocolate. So he is fine as far as it is chocolate of any kind. But the milk chocolates were the only ones that none of us are so fond off and they have been calling out loud for days to use them. So I thought of converting them into our favorite Bounty chocolates. So tada ! these were just ready super quick and vanished even more quickly :). 

They make a good option for handmade christmas goodies or gifts. Handmade are just perfect to gift someone. So why not try gifting these handmade truffles. This is what I did to recreate Bounty chcolates at home and named them Coconut Chocolate truffles. 

Ingredients

1. 1/2 cup of condensed milk
2. 2 cups of dry grated coconut
3. 2 cups of Chocolate for coating, shaved

For rolling and shaping of ladoos

1. 2-3 tbsp of grated coconut in a bowl
2. Butter/Ghee for greasing the hands

Method

• In a non stick pan, add the condensed milk and grated coconut. 
• Place it on medium heat and cook it while you stir/mix it. 
• After about 5-6 minutes the mixture would start turning into a mass. Turn down the heat and wait for it to cool down.
• Once it cools down a little, grease your palms with butter/ghee. Pinch out small balls of the coconut mixture and shape them into smooth balls. Roll them in the shredded coconut and line it on to a dry plate/container. Let it cool completely.
• Meanwhile, grate the chocolate. Do not touch the chocolate with your hand, else it would melt. Shave it with a sharp knife having held it with a kitchen towel. 
• Place 2/3rd of shaved chocolate in the microwave for not more than 8 sec. Take it out and give it a mix with a spoon. If its not melted completely, place it again in the microwave for few seconds, just enough to melt it. 
• Once done, add the rest of the chocolate shaving and mix it with a spoon. It would melt in it and leave a thick and sticky texture. 
• You could melt it on stove top too. Use the double boiler method. In a pan boil some water, Place the bowl of chocolate on top of this pan of boiling water and melt the chocolate.
• Insert a toothpick on each coconut ball, to hold it while you spread the melted chocolate on the coconut balls. Place them on a thermocol by pricking the toothpick on them or just let it rest on the plate if you don't mind about having a irregular chocolate coating.
• Let the chocolate set by cooling down. You could also put it in the refrigerator for about half an hour to set. Enjoy your coconut truffles.

Tips

1. I used the dry grated coconut. If using freshly grated coconut, gently roast it to loose extra moisture before you proceed to make ladoos.
2. Greasing your palms before making each ladoo would help to avoid sticking of the mixture on to your hands and will help make neat and smooth ladoos.
3. Using a toothpick to insert in each ball and holding on to it would help spread the chocolate with ease and mess free.

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