Coconut cups with chocolate cream

Method

1. Set the oven to 180°C/gas4. Put the egg whites, coconut and sugar into a large bowl and mix well. Using a teaspoon or your fingers, press the coconut mixture into the cups of an eight-hole muffin tin to form little tart cases.

2. Bake the shells for 10 minutes, or until they are just beginning to colour. Cool for a minute in the tins, then turn out and leave to cool for 10 minutes.

3. Pour the cream into a saucepan and heat gently until just below boiling point, and then remove from the heat. Add the chopped chocolate and stir until completely dissolved.

4. Let it cool for ten minutes then mix in the white chocolate, raisins and crushed honeycomb. Pour the mixture carefully into the coconut cases and refrigerate for 15 minutes, until set.

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Ingredients

Ingredients

2 egg whites
450g desiccated coconut
115g Sugar
275ml single cream
300g dark chocolate, 70% cocoa solids
100g white chocolate
50g raisins soaked in rum
50g honeycomb, crushed

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