Chocolate-coated bounty muffins

For 12 pieces
  • 150 g butter or margarine
  • 1 Pinch Salt
  • 1 packet Vanillin sugar
  • 150 g sugar
  • 3 Eggs (size M)
  • 300 g flour
  • 60 g Desiccated coconut
  • 3 TL Baking powder
  • 6 EL Milk
  • 1 (235 g) Mini Bounty bag
  • 150 g Dark chocolate couverture
  • 15 g coconut fat
  • 150 g whipped cream
  • 12 Paper baking cases
60 minutes
light
1.
Put the fat, salt, vanilla sugar and sugar in a mixing bowl and stir until creamy with the whisk of the hand mixer. Stir in eggs one at a time. Mix the flour, 40 g desiccated coconut and baking powder. Mix in flour alternately with milk. Cut the bounty into slices. Fold 2/3 under the mass. Line 1 muffin tin (12 hollows) with paper baking cases. Spread the dough evenly in the hollows with a tablespoon. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes. Take the tray out of the oven and let the muffin cool for about 10 minutes. Take the muffins out of the wells and let them cool on a wire rack. Melt the chopped couverture and coconut oil over a warm water bath. Let cool and stir in the cream. Dip the top of the muffins in the chocolate, decorate with the remaining desiccated coconut and bounty pieces
2.
Wait 20 minutes
1 piece approx.:
  • 490 kcal
  • 2050 kJ
  • 7 g protein
  • 30 g fat
  • 50 g carbohydrates

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