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Add a photoRaciónes: 12
Ingredientes
- 1/4 x ripe mango peeled, pitted
- 2 1/2 c. unsweetened shredded dry coconut
- 1/2 c. sugar
- 2 lrg egg whites
- 1 Tbsp. unsweetened coconut lowfat milk Finely-grated zest of 1/2 orange Finely-grated zest of 1/2 lemon
- 8 ounce best-quality bittersweet chocolate finely minced
Direcciones
- Puree mango in a food processor or possibly blender till smooth. Add in 1 to 2 tsp. water if necessary.
- Combine 2 Tbsp. mango puree, coconut, sugar, egg whites, coconut lowfat milk, and orange and lemon zest in a heat-proof bowl, or possibly the top of a double boiler, set over a pan of simmering water. Bring mix to 125 degrees (measured on a candy thermometer), stirring constantly. Set aside to cold. The mix can be made up to this point and stored in an airtight container in the refrigerator for up to two weeks or possibly in the freezer for up to one month; defrost in refrigerator overnight before using.
- Arrange oven racks in upper and lower third of oven. Heat oven to 375 degrees. Line two baking pans with Silpats (French nonstick baking mats).
- Dip a #804 pastry tip in hot water. Pack tip with coconut mix. Tap the tip on work surface, releasing a cone-shaped rocher. Place the rocher, pointed-side up, on the prepared baking pans. Repeat with remaining coconut mix.
- Bake the rochers till golden, about 8 min. Transfer baking pans to a wire rack, and cold completely.
- To make chocolate-dipped rochers, place chocolate in a small heatproof bowl over a saucepan of simmering water. Heat chocolate, stirring constantly with a rubber spatula, being careful not to exceed a temperature of 90 degrees. (Remove bowl from heat when chocolate is 75 to 80 degrees to prevent overheating.) Transfer chocolate to a metal bowl. Dip bottom 1/4-inch of each rocher in chocolate. Return rochers to Silpat-lined baking pan to let chocolate set before serving.
- This recipe yields about 4 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 12 servings | |
| Calories 68 | |
| Calories from Fat 25 | 37% |
| Total Fat 2.99g | 4% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 45mg | 1% |
| Total Carbs 10.23g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 9.36g | 6% |
| Protein 0.91g | 1% |
