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Fans of the famous Bounty chocolate bar will jump for joy when they try this bavarian-style treat that perfectly captures the iconic blend of chocolate and coconut. This no-bake dessert mixes a fluffy mousse with an irresistible crunch, giving you a taste experience that stands up to the original candy.
I made this for friends coming over, and even my husband who usually runs from coconut asked for seconds. That tells you everything about how well the flavors work together!
Delightful pantry essentials
- 400g heavy whipping cream: go for cream with at least 30% fat content for the best stability
- 200g dark baking chocolate: pick something between 55% and 70% cocoa for rich flavor
- 150g shredded coconut: unsweetened works best so you can control the sweetness
- 4 gelatin sheets: they'll give your bavarian cream that perfect texture
- 100g butter cookies: their sweet crumbly nature rounds out the dessert nicely
- 60g melted butter: this binds the crunchy base together
- 1 can coconut milk: grab a quality brand with high cream content
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Simple preparation steps
- For the crunchy base:
- Crush cookies into fine crumbs and mix with melted butter until you get a sandy texture.
- Preparing the bavarian cream:
- Soak gelatin in cold water for 10 minutes until it becomes soft and pliable.
- The chocolate mixture:
- Melt chocolate in a double boiler, stirring gently until smooth and shiny.
- Creating the mousse:
- Whip the cream until firm but still flexible, it should form soft peaks.
- Gentle assembly:
- Carefully fold whipped cream into melted chocolate bit by bit to keep things light and airy.
- Finishing touch:
- Sprinkle plenty of shredded coconut on top and smooth the surface with a spatula.
In my home, we really love making a version with a coconut cream center. This little extra reminds us of Raffaello candies and adds another flavor dimension.
Stunning presentation ideas
Put your bavarian cream on a bed of toasted coconut, add some dark chocolate shavings and dust a thin layer of cocoa powder on top. For a fresh touch, scatter some berries around the plate.
Tasty twists
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You can make single servings in glass cups. Try milk chocolate instead of dark for a sweeter treat, or toss in some crushed almonds for extra crunch.
Storage guidance
This dessert stays good in the fridge for up to 3 days if covered with plastic wrap. Don't freeze it or the texture will change. Take it out 10 minutes before serving for the best taste experience.
This Bounty-inspired bavarian cream has become one of my go-to desserts. The mix of textures and flavors creates a memorable taste experience that always makes my guests happy. It proves that no-bake desserts can be just as impressive and yummy as complicated pastries.
Frequently Asked Questions
- → Peut-on faire ce dessert en avance ?
- Absolument, c'est même idéal ! Il sera encore plus savoureux après une nuit au frais.
- → Et si je n'ai pas de spéculoos ?
- Utilisez des sablés ou biscuits digestifs, ça marche aussi.
- → Quelle taille de moule choisir ?
- Optez pour des emporte-pièces de 8-10 cm pour des portions individuelles.
- → Comment démouler sans problème ?
- Faites glisser un couteau chaud sur les bords et soulevez doucement.
- → Peut-on congeler ce dessert ?
- Oui, il se garde bien au congélateur jusqu'à un mois. Laissez-le décongeler au frais la veille.