06 December, 2011

12 Days of Christmas, Bonus Recipe 2

My family has always been pretty in love with coconut and chocolate...and some point they just ended up being something we usually have together.  Our family has always loved Mounds candy bars...so we figured out how to make them at home and it was all downhill from there...except on the scale, mine has gone up a might bit since my discovery this recipe.  I figured out how to make dark chocolate out of semi sweet quite easily...the dark chocolate really makes these sing!

Mounds Candy
4 c. unsweetened coconut
3/4 c. mashed potatoes, cold
1 lb. organic powdered cane sugar
1 bag Enjoy Life semi-sweet mini chocolate chips
2 oz. Baker's unsweetened chocolate, chopped
wax paper

In a medium sized mixing bowl blend together mashed potatoes and powdered sugar.  Add coconut and thoroughly coat coconut.  Form into little 1 inch balls with hands or Pampered Chef small scoop. and set 1 1/2 inches apart on a sheet of wax paper on a cookie sheet.  When one tray is finished, put it in the fridge for 20 minutes or until balls are slightly hardened.  Repeat until you run out of coconut mixture.

In the microwave or a double boiler melt chocolate chips and chopped unsweetened chocolate all at once.  Stir until smooth.  Take the sheet of coconut balls off the cold pan.  Put a new sheet of wax paper on it.  When coconut balls are ready drop them one at a time in the chocolate, retrieving them with a large fork.  Tap on the edge of bowl until the excess chocolate has fallen off, scraping the bottom of the fork against the edge when you are done to prevent dripping.  Allow to slide off (don't do it with your fingers...this won't turn out well for you) the fork onto the wax paper covered cookie sheet.  When sheet is finished, repeat with the second sheet.  Allow to cool completely before eating.  About 1 hour to be safe.

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