Coconut Nougat Bon-Bons


Coconut Nougat Bon-Bons



Recipe by Buck Bannister adapted from Vanessa Figueiredo
Soft chewy coconut centers enrobed in a decadent blend of dark and milk chocolate.

Ingredients
  • 14 oz. Sweetened Condensed Milk
  • 2 tbs. + extra for work surface butter
  • 1 cup whole milk, room temperature
  • 5 oz. + extra for sprinkling Shredded Coconut
  • 2 cups sugar, sifted
  • 16 oz. dark chocolate melting wafers
  • 1/4 cup milk chocolate chips
  • 1/2 tsp. instant espresso powder or instant coffee crystals
Cooking Directions
  1. Line an even surface with non-stick foil and butter. It may be a baking sheet or a kitchen counter.
  2. Over medium heat, in a medium sized saucepan place the condensed milk, whole milk, butter and coconut. Stir constantly for 3-5 minutes. Add the sugar to the mixture. During this time, keep stirring the mixture.
  3. After 20-35 minutes, the mixture should begin to thicken. When the mixture starts to release from the bottom and from the sides of the saucepan, turn off the heat and spread, evenly, onto the prepared baking sheet/kitchen counter and sprinkle with a little coconut.
  4. Let it cool for 1-2 hours or more. Once it is cooled, it should have a taffy like consistency. (If it is hard, you have successfully made Cocada. Pat yourself on the back and break it into pieces and serve.) Otherwise, roll the nougat up into a roll like a jelly roll, cover with the foil and stick in the refrigerator overnight.
  5. When the nougat has chilled 8-12 hours, take it out of the refrigerator and prepare for the dipping.
  6. Line a baking sheet or flat surface with non-stick foil or wax paper and set aside.
  7. In a small bowl (preferably with steep sides) melt the chocolate and milk chocolate in the microwave. Use 30 second increments and stir between each one until chocolate is smooth. Stir in the espresso powder or coffee crystals.
  8. Using a medium cookie scoop, scoop up some of the nougat. Roll into a ball using your hands. (It will be sticky.) Dip the ball into the chocolate and cover completely. Place the covered piece on the prepared baking sheet and sprinkle with a little powdered coconut.
  9. Allow all pieces to cool and then store in a cool, dry area for up to 2 weeks.
  10. Note: To make the powdered coconut place shredded coconut in a blender or spice grinder until finely chopped. If you want a crisper coconut you can toast it before grinding.
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 60 minutes
Yield: 30 pieces