Bounty … ..Who does not know the Bounty? A childhood snack.
A perfect combination of coconut and chocolate.
I wanted to offer you the classic tastes of this snack, but proposing it as an individual dessert.
In addition, a cocoa sablé for a crunchy layer.
Bounty, a greedy and simple dessert that will achieve you with every bite.




Porzioni 6
Chef Aria


Cocoa sablée

  • 5.5 tbsp (75 g) soft unsalted butter
  • 2.5 tbsp (15 g) almomd powder
  • 1/3 cup + 1 tbsp (50 g) icing sugar
  • 0.5 g vanilla powder
  • ½ whole medium egg (25 g - 1 0z)
  • 0.5 g Guérande salt
  • ¾ cup + 2 tbsp (112.5 g) pastry flour
  • scant 1/8 cup (12.5 g) cocoa powder

Milk chocolate mousse

  • 1/3 cup + 2 tbsp (104.5 g) whole fat milk
  • 6 oz (165 g) milk chocolate
  • 1 cup less 2 tsp (220 g) heavy cream
  • 3.9 g gelatin sheets (0.8%)

Coconut biscuit

  • ½ cup + ½ tbsp 128 g) egg whites
  • 3 tbsp (45 g) Demerara sugar
  • 1/3 cup (34.5 g) almond powder
  • 1 cup less 1 tbsp (120 g) icing sugar
  • 3 tbsp (26 g) all purpose flour
  • 1 cup + 1 tbsp (87 g) shredded coconut

Coconut curd

  • 1/3 cup (80 g) heavy cream
  • 3 oz (84 g) coconut puree
  • 1.5 tsp (8 g) superfine granulated sugar
  • 2 g gelatin sheets (1.2%) (1.2%)

Cocoa glaze

  • 2/3 cup + 1/8 cup (175 g) water
  • 2/3 cup (150 g) heavy cream 
  • 1 cup + 1 tbs + 2 tsp (225 g) superfine granulated sugar
  • 1 cup less 3 tbs (75 g) cocoa powder 
  • 8 g gelatin sheets  (1.28%)


Cocoa sablée

  1. In the bowl of a stand mixer, fitted with paddle attachment, soften the butter.

    Add all the ingredients, one by one, following the recipe order.

    Wrap the dough in cling film and refrigerate.

    On a lightly floured surface, roll the dough out 2 mm thick.

    With a 3.5 inches (9 cm) pastry ring, cut from the pastry out 6 rounds and refrigerate for 30 minutes.

    Heat fan oven 340F - 170°C.

    Place the rounds on a micro perforated baking sheet and micro perforated silpat.

    Place another micro perforated silpat on top and bake for 10 minutes.

    Remove the second silpat and bake for a further 2 minutes.

    Let completely cool and set aside.

Milk chocolate mousse

  1. Soak gelatin sheets in cold water.

    Heat milk at 140F - 60°C, add wringed gelatin sheets and stir to melt.

    Melt chocolate, add milk, 1/3 at a time, mixing well with a rubber spatula.

    When the mixture is about 95F - 35°C, add whipped cream in 2 or 3 batche

Coconut biscuit

  1. Heat fan oven at 340F - 170°C.

    Whip egg whites with Demerara sugar.

    Then gradually add all the flours and powders sifted together.

    Spread the mixture in a baking tray lined with baking paper and bake for 18 minutes.

    Let cool, then with a pastry ring 2.7 inches (7 cm) cut 6 rounds and set aside.

Coconut curd

  1. Soak gelatin sheets in cold water.

    Heat all the ingredients (but the gelatin sheets) until 175F/80°C.

    Out of the heat, add wringed gelatin sheets and stir to melt.

    Pour 21 g of curd in silicone moulds 2.3 inches in diameter and freeze

Cocoa glaze

  1. Bring the sugar, water, cocoa powder, and heavy cream to a boil while stirring constantly.

    The mixture has to reach 217.5 F - 103°C, otherwise the glaze will be sandy in your mouth.

    Remove from the heat and let cool.

    Soak gelatin sheets in cold water.

    When the glaze reaches 158 F - 70°C, wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.

    Pass the mixture through a fine-mesh sieve and refrigerate for 12 hours.

    Use the glaze at 104 F / 40°C.

To assemble

  1. In round silicone moulds 7 inches in diameter (7.5 cm) and 1 inch in high (2.5 cm) pour 31 g of milk chocolate mousse and let set for a few minutes.

    Place the frozen round disc of coconut curd in the middle, pressing a little.

    Pour 20 g of chocolate mousse, place the coconut biscuit and freeze.

To serve

  1. Remove the desserts from the moulds, glaze them and garnish with shredded coconut at the bottom.

    Pour a drop of glaze over the cocoa sablé and place in the middle the glazed bounty discs.

    Garnish with chocolate and gold leaves (optional).

    Refrigerate for 6/8 hours before serving.


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