How about a neat, delicious bonbon to enjoy, give as a gift or serve next Christmas, which is just around the corner? Check out another suggestion in the recipe tips.


  • 1 cup coconut milk (tea)
  • 1 cup (tea) sugar
  • 1 tablespoon of rum
  • 2 egg yolks, sifted
  • 300 grams of melted milk chocolate

Preparation Mode

  1. In a pan, heat the coconut milk, sugar and rum over medium heat.
  2. Stir until the sugar dissolves completely.
  3. Add the egg yolks, stirring, and cook for 10 minutes or until slightly thickened. Reserve.
  4. Stir the melted chocolate with a spatula and fill the candy molds.
  5. Turn the molds upside down and remove excess chocolate.
  6. Keep the molds upside down and refrigerate for 5 minutes or until the chocolate hardens.
  7. Using a spoon, fill with the reserved mixture.
  8. Arrange the filling, cover with chocolate and clean the mold with a spatula.
  9. Place back in the fridge for 20 minutes.
  10. Unmold.

Mom Tips

Use good quality chocolate.

When sifting only egg yolks: place the egg yolks in the sieve, pierce them and let them drain.
Do not scrape the sieve from the bottom or top. Whatever remains in the sieve (films), discard and throw away.

Approximate yield of 20 units.

See also the almond candy recipe.


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