cooking Chocolate Coconut Quinels
May 21, 2012
Coconut and chocolate, a good combo, but sometimes a wee bit sickly if over-sweetened.
These little babies are like sophisticated bounties, as they have all the joys of coconut, but are teamed with dark dark chocolate which brings a bitterness that works really well. A ‘grown up bounty bar’ if you like. Very good after dinner with coffee, or as a gift for a sweet granny, or as a replacement for the long dead forerro rocher. I’d recommend you use as darker chocolate as you can, I make them with 80-90%, probably not everyone’s cup of tea, but what can I say? I live on the edge.
The best thing is there’s hardly any need for a recipe as such because it’s just a list of ingredients mixed together. Now that’s my kind of recipe man.
Get your mitts on some:
- 200g Desiccated coconut
- 150g Caster Sugar
- 50g Melted Butter
- 2 Eggs
- 2 Yolks
- Dark Chocolate (70%)
Now mix together the coconut, sugar, eggs, yolks and melted butter.
The mix should look like scrambled egg. Put it in the fridge for about 10 mins, so that it firms up a bit, that’ll make it easier to shape.
Now to form your quinels, this takes a little bit of practice. Get yourself two spoons, and load one spoon with about half a spoonful of mix. Transfer the spoon from one to the other and whilst doing so, compress the mix so that you form a three-sided neat ‘quinel’ shape. There’s a little demo by me, you’ll find here….
If you really struggle with the shaping, then form little balls or nests, just make sure that they will hold their shape, so less Michelangelo, more Anish Kapoor.
Put your coconut sculptures into an oven, about 180 for 10-15 mins, you want them to be slightly golden on the outside, and the kitchen should smell like l’eau de coco.
When your coconut beauties are out of the oven and cooled…
Melt some good quality dark chocolate over a ban marie (a pot of simmering water with a heatproof bowl over the top). Melt your chocolate.
Now the fun begins. Yeeeeahhhhh.
Dip half the coconut quinels in to that melted chocolate.
Set on greeseproof paper, and put into the fridge so the chocolate sets.
And that’s it. My beautiful, bountiful coconut chocolate quinels. Find yourself some appropriately sexy cup and saucer and…