I was never a big fan of coconut desserts, so I have never tasted an actual Bounty bar. But if this is anything to go by, the pairing of chocolate and coconut should be appearing more often moving forward.
This is the first “full recipe” I have tried from Johan Martin’s Signature. And, to be honest, the reason I chose this is because it is one of the simpler recipe from the book. And taste-wise, it definitely did not disappoint!
I originally wanted to make chocolate collars for these petit gateau according to the book, but after trying a few times (and failing) I decided to go simple and just coat the bottom of each petit gateau with some shredded coconut. It turned out rather chic if I do say so myself.
Makes 6 x 7cm domes
For the coconut biscuit
75g egg white
25g brown sugar
20g ground almond
70g sifted icing sugar
15g plain flour
50g desiccated coconut
1) Preheat oven to 170C fan and line a 8″ x 8″ square tin with baking paper.
2) In a stand mixer, whisk egg whites together with brown sugar until soft peaks form.
3) Gradually sift the remaining ingredients into the meringue, mixing just enough to incorporate the ingredients.
4) Spread batter evenly in prepared tin and bake in preheated oven for 20 minutes.
5) Once cooled, cut out 6 x 6cm rounds.
For the coconut cream
167g coconut milk
20g brown sugar
12g corn flour
22g roasted desiccated coconut (12 mins at 170c)
2g 160 Bloom gelatine powder bloomed in 8g water
1) In a saucepan, heat the coconut milk to 45C.
2) Sprinkle the brown sugar and corn flour into the coconut milk and continue to heat.
3) Add the desiccated coconut and bring the mixture to a boil.
4) Remove from heat and add the bloomed gelatine. Stir to melt completely.
5) Pour into a bowl, cover with cling wrap and allow to set in the refrigerator.
6) When the cream has thickened, fill it into a pastry bag and pipe 20g of coconut cream onto each of the coconut biscuit rounds. Freeze until required.
For the milk chocolate mousse
50g heavy cream
1 tsp pure vanilla essence
2 egg yolks (~40g)
4g 160 Bloom gelatine powder bloomed in 24g water
60g milk chocolate couverture
60g dark chocolate couverture
120g whipped cream
1) In a saucepan, bring the milk, heavy cream and vanilla essence to a light boil.
2) Whisk the egg yolks then temper it with the hot cream before pouring the yolks into the saucepan and cooking on low heat until it has thickened.
3) Remove from heat and stir in the bloomed gelatine until fully melted.
4) Pour hot cream mixture onto chocolate couverture in a bowl. Allow to sit for a minute then slowly whisk until chocolate is fully melted.
5) Allow mixture to cool to 35C then gently fold in the whipped cream.
6) Fill chocolate mousse into 6 x 7cm semi-sphere mold, with 30g of mousse in each cavity. There is excess of approximately 200g of mousse.
7) Remove the coconut biscuit with the frozen coconut cream from the freezer and place one biscuit each into the mousse-filled cavity, coconut cream side down.
8) Level each dome then allow to freeze overnight.
Dark chocolate mirror glaze
1) Prepare the mirror glaze by heating it, strain, then allow to chill to room temperature.
2) Remove coconut domes from freezer and remove each cavity from the silicon mold.
3) Pour over the dark chocolate mirror glaze.
4) When the glaze is just about set, sprinkle some desiccated coconut around the edges of each dome and decorate with a bit of gold leaf.