Preheat oven to 350F (180C).
Filling: In a small sauce pan add cream, vanilla and chocolate. Melt slowly over medium low heat stirring occasionally.
Crust: Lightly whisk egg whites and sugar for a minute or so, add coconut and mix well.
Grease mini muffin pan with butter or oil spray. Press one tablespoon of coconut mixture into mini muffin pan forming a thin cup to the top of the muffin pan. Cook for 7 or 8 minutes until sides are light golden brown then allow to cool down to room temperature in muffin pan.
Fill each coconut cup with chocolate and refrigerate for 2 hours still in muffin pan. Carefully remove from muffin pan by using a knife to release outer coconut from pan.
As an alternate of semisweet chocolate, you can use Toblerone chocolate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (26g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 55 (60%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 6.8mg||2 %|
|Sodium 12.7mg||0 %|
|Potassium 66mg||2 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 8.7g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 92
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