Candy & Snacks/ Chocolate/ Dessert/ easy/ few ingredients/ Gluten-free/ Holiday/ Mini Desserts/ no mixer/ quick

Coconut Chocolate Cups

March 15, 2016

Addictive mini coconut cups filled with chocolate ganache—made with only 6 ingredients!

Coconut Chocolate Cups (GF)

While Passover is still far ahead of us, my family has already started the dinner preparations. After all, you have to plan ahead when you need to feed 30 people (12 is close enough to 30, right?).

I remember spending hours last year making cakes for Passover Eve. My aunt, on the other hand, brought these coconut chocolate cups that took her 15 minutes to make and they were gone before I even had to chance to put mine on the table. I didn’t blame the guests, though. I was snacking on them myself before dinner even started.

Coconut Chocolate Cups (GF)Only 3 ingredients for the bottom
The crust is a simple mixture of coconut, sugar, and egg white—the latter of which is used to bind the whole thing together and keep it from falling apart. Spoon the mixture into mini muffin cups and press it down just as you would a tart crust. After baking and cooling down, the cups should release from the pan rather easily without crumbling, so don’t be nervous.

Only 3 ingredients for the filling
Make that 2 if you want to skip the maple syrup/honey. If you do, add an additional tablespoon of heavy cream.

Serve at room temperature to make sure the chocolate filling is soft and creamy, not hard.

Coconut Chocolate Cups (GF)

5.0 from 2 reviews
Coconut Chocolate Cups (GF)
Yields: 15 mini cups
 
Addictive mini coconut cups filled with chocolate ganache—made with only 6 ingredients!
Ingredients
Coconut Bottom:
  • 1 large egg white
  • 2-3 tablespoons granulated sugar
  • 1 cup (80 g) desiccated coconut
Chocolate Filling:
  • 170 g/7 oz dark chocolate
  • 1 tablespoon pure maple syrup or honey
  • ⅓ cup (80 ml) heavy cream
Instructions
  1. Preheat oven to 100C/210F. Grease a mini muffin pan (about 15 tins/cups) well and set aside.
  2. To make the coconut bottom: In a medium bowl, mix egg whites, sugar, and coconut until well combined and moistened. Place about 1.5 tablespoons of the mixture into each mini muffin cup and press the bottom and sides using your fingers. Bake for 30 minutes until set. Let stand for 15 minutes on a wire rack, then release each cup gently from the pan (I use a knife to make this easier). They should come out rather easily and shouldn’t stick to the pan. If one falls apart, leave them in the pan a little longer to set more.
  3. To make the chocolate filling: Place chocolate, honey, and cream in a medium heat-proof bowl and set over a pot of simmering water at medium heat (the water should not touch the bowl). Stir occasionally until melted. Alternatively, you can melt the mixture in the microwave in 20 second-intervals, stirring between each interval, until melted and smooth.
  4. Divide chocolate mixture between coconut cups. Place in the fridge for 1 hour to set. Before serving, bring to room temperature so that the chocolate filling is soft.
  5. Store cups in an airtight container in the refrigerator for up to 5 days.

 

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15 Comments

  • Reply
    Lizzie
    March 15, 2016 at 4:47 pm

    How utterly adorable these are, and Passover-perfect to boot! YAY for ease, taste and close-up cuteness.

    • Reply
      Shiran
      March 18, 2016 at 5:12 pm

      Thanks so much, Lizzie! 🙂

  • Reply
    Thalia @ butter and brioche
    March 15, 2016 at 4:48 pm

    These little cups are so cute! Love how simple they are to make & how little ingredients they require. Xx

    • Reply
      Shiran
      March 18, 2016 at 5:11 pm

      Thanks Thalia! 🙂

  • Reply
    Rotem
    March 15, 2016 at 6:12 pm

    Genius for passover! ( and in general 🙂 )

    • Reply
      Shiran
      March 18, 2016 at 5:11 pm

      Yes, it is! Thanks Rotem! 🙂

  • Reply
    Celeste | The Whole Serving
    March 16, 2016 at 12:06 pm

    I love the simplicity of this delicious sweet treat.

  • Reply
    Katharina
    March 17, 2016 at 11:54 am

    I have a normal muffin pan (12 cups) and a mini muffin pan (24 cups). Which one do you advise to use?

    • Reply
      Shiran
      March 18, 2016 at 4:55 pm

      The mini muffin pan would be perfect for this.

  • Reply
    Tatiana
    March 17, 2016 at 5:01 pm

    Is it possible to make this dairy free? Can the heavy cream be substituted with something else?

    • Reply
      Shiran
      March 18, 2016 at 5:17 pm

      Hi Tatiana! You can use coconut milk or water instead of the heavy cream.

  • Reply
    Whisking Mama
    March 25, 2016 at 10:03 am

    I will be making ASAP!!!! looks too delicious and simple not to try!

  • Reply
    Susanna
    April 2, 2016 at 2:13 pm

    I’m in South America and good quality chocolate is quite expensive in the city where I’m living. The only chocolate I ever have on hand are semi-sweet chocolate chips. Do you think they will work the same? I would like to have your opinion before I make them.

    • Reply
      Shiran
      April 4, 2016 at 5:21 pm

      Hi Susanna! Chocolate chips should work fine, but to make sure your ganache is soft enough, increase the amount of heavy cream to 1/2 cup, and remember to serve it in room temperature after it’s set.

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