Bounty chocolates

Base

Let’s start with preparing the base. In a small skillet, you need to simmer cream (120 g) with a fat content of at least 30% until it reduces by half.

This will take 5-7 minutes over medium heat. Make sure the cream doesn’t burn or run away.

Once the cream is reduced, combine it with cream cheese (140 g), powdered erythritol (40 g), and coconut flakes (100 g).

If desired, you can add a bit of vanilla.

Thoroughly mix the mass until you get a homogeneous consistency.

Glaze

For the glaze, you will need at least 85% dark chocolate.

In a small saucepan, melt dark chocolate (100 g) in a water bath. Once the chocolate is completely melted, remove the saucepan from the heat and let it cool slightly.

Now that the base and glaze are ready, you can start shaping the candies.

Form small individual pieces from the base and dip them in the glaze, holding them on a fork.

Place the candies on parchment paper and let them set in the refrigerator.