added this 17 years ago
Chocolate Mounds Bar
What you need:
24 ounces flaked coconut
1 pound powdered sugar, sifted
1 (13.5 ounce) can cream of coconut milk
24 ounces semi-sweet chocolate
2 ounces cooking paraffin (1 ounce for each 12 ounces chocolate)
What you do:
1. Mix together coconut, powdered sugar, and cream of coconut well.
2. Roll mixture into 1" balls and chill thoroughly or freeze. Freezing is not necessary, but it helps with the chocolate coating.
3. Melt chocolate and paraffin in double boiler or crockpot and dip frozen balls, using a wooden skewer or toothpick. I've even used a microwave to melt the paraffin and chocolate; if you used a microwave, remember to mix it as it melts so it doesn't burn.
4. Let set, chill, or freeze.
Preparation Time:
25 minutes
Cooking Time:
Servings:
120
Recipe Category:
SO HOW'D IT GO?
is cream of coconut the same as coconut cream? because i can only find coconut cream...
just wanted to know beforehand bc i have a dairy allergy.
thanks!
Ghiraldeli Dark Chocolate (sp) melts great & re-hardens (any good quality V will just add a little coconut oil or margarine. I do it in little pan over hot water.
Mine were super moist too cause had freshly grated plus dried coconut so eyeballed a little agave plus v powdered sugar plus maple syrup (only had a little sugar) only needed a little coconut milk.
I scooped with a tsp. measure onto parchment paper/ froze. Threw a few almonds to toast while chocolate melted...Then an almond on top/ & just spooned/poured half the choc over them /chilled again for ten minutes, kept the choc melted over the 'double boiler' flipped em over to do the backs... back into the freezer another ten minutes.. amazing!
How did people coat the centers? Mine never froze solid in the freezer, so when I dipped them (after letting the chocolate cool a bit) the centers got soft & became a mess... What if I used a pastry brush to paint them with chocolate? :-\
Oh my gosh, this recipe is so incredibly awesome!!!! These taste better than the actual Mounds bars (which were one of my absolute favorite candy bars). Also, they're not dry like Mounds are. Mmm...mmm...mmm....I still can't get over how yum they are. I melted the chocolate without paraffin and used a teensy bit of margarine instead; it worked and tasted great! :)>>>
almond joy > mounds
i would definitely add almonds to this recipe!
I agree with uhblondie. I was somewhat sad when I became a vegan, as I absolutely LOVE chocolate. Mounds, especially.
This recipe made me smile with joy, 'cause it tastes JUST like the 'real" thing. Thanks for the awesome recipe!
Forgot to mention this in case anyone else has the same problem.....my coconut, sugar and coconut milk was sticky and it stuck to my fingers while I was trying to shape it so I scooped it out with a melon baller on to wax paper and dampen my fingers with water to shape it into a ball like shape and then flatten it slightly. Put it in the freezer for around 20 minutes also helped.
HTH
Bunny
Absolutely delicious! I used vegetable shortening like someone suggested on a recipe somewhere on this site....it worked just fine. ;D I only made 1/4 of a batch cause I couldn't trust myself to behave myself around them. :( These satisified my craving for a "MOUNDS" bar. I even put a almond on top of some to make my dh a vegan "ALMOND JOY". Will definitely make again, so worth the time and effort cause I know what is in them! Thanks Again :) :)
I know that if you double boil chocolate chips with a bit of vegan margarine and then let it refrigerate, it hardens back up again - I love dipping strawberries into this, refrigerating them and eating chocolate covered strawberries later - I don't know if this would work for a mound in lieu of paraffin, never knew what a mound was until today! Hope it helps, Cheers!
Also, I've read that if you temper melted chocolate it will again harden when cooled. To temper chocolate you melt most of your chocolate, leaving out a handful. Once it is melted you take it off the heat and stir in the leftover handful of chocolate until it is also melted in. Apparently this "re-emulsifies" the chocolate which is what makes the chocolate harden at room temp. Keep in mind that I am not a candy maker though...
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