Coconut Chocolate Cups Gluten Free (Print Version)
# Ingredients:
→ Coconut Bottom
01 -
1 large egg white
02 -
2-3 tablespoons granulated sugar
03 -
1 cup (80 g) unsweetened desiccated coconut
→ Chocolate Filling
04 -
7 oz (170 g) dark chocolate
05 -
1 tablespoon pure maple syrup or honey
06 -
⅓ cup (80 ml) heavy cream
# Instructions:
01 -
Preheat oven to 210℉/100℃. Grease a mini muffin pan with 15 tins or cups and set aside.
02 -
In a medium bowl, mix egg whites, sugar, and coconut until well combined and moistened. Place 1.5 tablespoons of the mixture into each mini muffin cup and press the bottom and sides with your fingers. Bake for 30 minutes until set. Cool for 15 minutes on a wire rack, then carefully release each cup from the pan using a knife. If cups fall apart, let them set longer in the pan.
03 -
Place chocolate, maple syrup or honey, and cream in a medium heatproof bowl over a pot of simmering water, ensuring the water does not touch the bowl. Stir occasionally until melted. Alternatively, melt the mixture in the microwave in 20-second intervals, stirring between each interval, until smooth.
04 -
Divide the chocolate mixture evenly among the coconut cups. Refrigerate for 1 hour to set. Before serving, bring to room temperature to soften the chocolate filling.
05 -
Store in an airtight container in the refrigerator for up to 5 days.
# Notes:
01 -
For a vegan and dairy-free version, use dairy-free chocolate, maple syrup, and full-fat coconut milk instead of cream.