CHOCOLATE MOUNDS RECIPES

Steps:

• Line a baking sheet with parchment paper.
• Heat up your cream in the microwave on low for no more than 15 seconds, or just until warm.
• In a mixing bowl, combine your warm cream, condensed milk, and desiccated coconut. Mix until your mixture thickens. You should be able to form a shape when clenched together.
• Measure 1½ tablespoons of your coconut mixture, then place these onto your lined baking sheet. Using your hands, mold each mixture until it forms a log, roughly 1½-inches long.
• Transfer your coconut mixture into a chilled area and allow to firm up for at least 30 minutes.
• Once firm, start melting your chocolate by heating in the microwave on low in 15-second bursts, stirring in between until evenly melted.
• Once the chocolate has melted, working quickly, glaze each coconut bar in the melted chocolate and return them on your lined baking sheet, inches apart from each other. Lightly scrape on the edge of the bowl to remove any excess. You may need to reheat your chocolate to avoid thickening.
• Return the coconut bars back into the chiller once all are glazed. Chill until firm, at least an hour.
• Enjoy your homemade Mounds Bar!

Steps:

• 1. Preheat the oven to 180ºC/gas 4 and line 2 baking sheets with baking paper.
  2. Finely chop the dried fruit or peel.
  3. Place a small saucepan over a low heat and add the sugar, butter and flour, stirring to combine. Keep stirring until the sugar has dissolved, then gradually add the crème fraîche.
  4. Take off the heat and stir in the flaked almonds, seeds and dried fruit or peel.
  5. While it’s still warm, use teaspoons to drop little mounds of mixture onto the baking sheets, leaving a few centimetres between each one to allow them room to spread.
  6. Bake for 12 to 15 minutes, until golden. Leave to cool a little on the sheet before cooling on a rack.
  7. Meanwhile, melt the chocolate in a bowl over a saucepan of simmering water, then, using a spoon, drizzle it over the florentines.
  8. Let the chocolate set completely, before transferring the biscuits to boxes, or wrapping in greaseproof paper and ribbons.