Polski 
These Bounty truffles are the perfect homemade treat for anyone who loves Bounty bars. Intensely coconutty, coated in a generous layer of chocolate and wonderfully easy to make, they’re every bit as delicious as the original. Highly recommended!
Makes about 25 truffles.
Ingredients for the Bounty truffles:
- 200 g desiccated coconut
- 100 ml double cream
- 70 g icing sugar
- 70 g butter
- a few drops of rum flavouring, or 1 teaspoon dark rum or coconut liqueur
Additionally:
- 150–200 g milk or dark chocolate, for coating
Mix the desiccated coconut and icing sugar together in a bowl. In a small saucepan, heat the double cream and butter until the butter has melted. Pour over the coconut mixture, add the rum flavouring or rum, and stir well. Refrigerate until the mixture has thickened slightly and the coconut has absorbed the liquid.
Remove the coconut mixture from the fridge. Firmly squeeze small portions in your hand and shape them into walnut-sized balls. Arrange them on a plate lined with baking paper and chill for 1 hour.
Melt the chocolate using a bain-marie or in the microwave. Dip each truffle into the melted chocolate using a fork, allowing the excess chocolate to drip off. Place on baking paper and leave until the chocolate has set. You can speed this up by chilling them in the fridge.
Store the Bounty truffles in the refrigerator.
Enjoy!
Recipe source: Dagmara’s blog, A Cat in the Kitchen.
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