Bounty style chocolate-coconut log

Bounty style chocolate-coconut log

  Going for a log with more than gourmet flavors? A coconut rock cookie, a coconut insert coated in a crunchy chocolate shell, a milk chocolate mousse, a chocolate mirror glaze and a milk chocolate cream, so still not tempted?

Number of place settings: 8

Ingredients:


For a 25 x 8 x 6 cm log mold:
For the cocoa mirror glaze (prepare the day before):
  1. 100 g of water
  2. 240 g sugar
  3. 160 g of liquid cream
  4. 80 g of glucose
  5. 85 g cocoa
  6. 13.5 g of gelatin
  7. 67.5 g of water
For the coconut insert (to be prepared the day before):
  1. 160 g of grated coconut
  2. 230 g sweetened condensed milk

Bounty style chocolate-coconut log

For the coconut rock (prepare the day before):
  1. 90 g caster sugar
  2. 1 egg
  3. 125 g grated coconut
For the crunchy chocolate icing (prepare the day before):
  1. 150 g dark chocolate
  2. 50 g grape seed oil
  3. 50 g of almond sticks

For the milk chocolate mousse (prepare the day before):
  1. 120 g milk
  2. 230 g of milk chocolate couverture
  3. 325 g full cream

For the Milk Chocolate Cream (prepare the day before):
  1. 80g of whole liquid cream
  2. 30g whole milk
  3. 40 g of egg yolks
  4. 10g sugar
  5. 90 g of milk chocolate couverture
  6. 1 half sheet of gelatin

Instructions :

For the cocoa mirror glaze (prepare the day before):

  1. Soak the gelatin in the 67.5 g of water about 30 minutes before use.
  2. Bring the sugar with the 100 g of water to a boil.
  3. During this time, heat the cream and the glucose.
  4. When the sugar is boiling, pour in the hot cream and then the cocoa.
  5. Heat to melt the cocoa. Pass through a sieve to remove lumps.
  6. Off the heat, add the gelatin (with the water). Reserve in the fridge.

Note: 

above all, make sure not to bubble, mix gently with a spatula and not with a whisk).
For the coconut insert (prepare the day before):
  1. Mix the grated coconut with the condensed milk until a smooth paste is obtained.
  2. Pour the preparation into mini log molds, packing well with a spatula.
  3. Reserve in the freezer overnight.
For the crunchy chocolate icing:
  1. Melt the chocolate in the microwave for about 1 min, being careful not to burn the chocolate.
  2. Add the oil to the melted chocolate while stirring, then stir in the almonds.
  3. Brush the base of the frozen, unmolded coconut inserts with chocolate and let set for a few minutes.
  4. Unmold the coconut inserts and place them one behind the other so as to form a long section on a wire rack placed on a dish (to collect the icing).
  5. Cut back the ends so that the insert fits into the log mold (cut it 1 cm less than the mold).
  6. Pour the icing at a temperature of around 30 ° C over the frozen inserts.
  7. Let the chocolate set for a few minutes then place the insert in the freezer.
For the coconut rock:
  1. Mix the egg with the sugar then add the grated coconut.
  2. Work the mixture until you obtain a homogeneous dough.
  3. Pour the preparation onto a baking sheet covered with baking paper to a thickness of 0.5 cm, packing it sufficiently.
  4.   Cut into a rectangle the size of the log mold, removing the excess dough, then bake in a preheated oven at 170 ° C for about 15 to 20 minutes until nicely colored.
  5. With the rest of the dough, make coconut rock balls.
  6. Let cool out of the oven.

For the milk chocolate mousse:
  1. In a saucepan, bring the milk to a boil then add it to the chocolate pistoles and let stand for 2 min without mixing so that the chocolate begins to melt.
  2. Mix with a whisk from the center outwards until completely blended.
  3. Let cool to room temperature.
  4. In a very cold container, whip the cream to whipped cream then incorporate it in 3 times in the tempered chocolate (35 ° C maximum).
  5. Finish by mixing gently with a whisk to obtain a very smooth foam.
For mounting :
  1. Garnish the log mold with ⅔ of the mousse, set for about 15 min in the freezer.
  2. Place the coconut insert in the center, pushing it in slightly, then cover with the rest of the chocolate mousse.
  3. Cover with coconut rock biscuit and press to bring the mousse up to the edges.
  4. Smooth the surface then place in the freezer overnight.
For the milk chocolate cream:
  1. Rehydrate the gelatin in a large bowl of cold water for 15 minutes before use.
  2. In a saucepan, bring the milk and cream to a boil.
  3. Meanwhile, whisk the egg yolks with the sugar.
  4. Pour the hot liquid over the eggs while continuing to mix, then transfer to the saucepan again.
  5. Return to heat, and cook on a tablecloth, stirring constantly.
  6. Pour the preparation over the chopped chocolate and mix gently with a whisk then add the squeezed gelatin.
  7. Blend the preparation using a hand blender and set aside in the refrigerator.

For the finish:

  1. Heat the icing in a double boiler.
  2.   Use the icing at 35 ° C and pour it over the frozen log unmoulded and placed on a grid placed on a dish (to collect the icing).
  3.   Whisk the cream and place it in a bag fitted with a PF18 nozzle and poach nicely on the log. Garnish with some coconut shavings.
  4.   Then let the log thaw in the refrigerator for a few hours and take it out at least 30 minutes before tasting.
  5. Personally, finishing a meal with a chocolate dessert is what I prefer! And for you, is it more chocolate or fruit?
  6.    I wish you a very happy New Year's Eve, it is with this recipe that I end the year and I tell you next year.
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