Linda Dangoor

Chocolate and Coconut Bonbons

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Preparation info
  • Makes: about

    35-40

    bonbons
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
Babka, Boulou, & Blintzes: Jewish Chocolate Recipes from around the World
Babka, Boulou, & Blintzes

By Michael Leventhal

Published 2021

  • About

I have put my twist on this traditional Indian recipe, which uses condensed milk instead of eggs. I have added pure cocoa powder to the milk, turning the bonbons into milk chocolate treats with a dusting of cardamom and bitter cocoa powder on top to give them an edge. The cardamom is optional.

Ingredients

  • 1 x 297g/10½ oz tin sweetened condensed milk
  • 2 tbsp Menier (100%) unsweetened c

Method

  1. Pour the condensed milk into a heavy-based pan and place it over a medium-low heat. Mix in the cocoa powder, smoothing out any lumps, and stir continuously. When the mixture heats up and starts to gently bubble, add the coconut and mix vigorously. Continue mixing and folding for about 10 minutes until you get a more solid consistency that you will be able to roll. Be car