Delectable Dark Chocolate Tarts with Coconut Shell

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photo This recipe is reminiscent of the classic chocolate and coconut flavors of Mounds and Almond Joy bars.  It can be made with or without almonds because as the saying goes, “Sometimes you feel like a nut … Sometimes you don’t.”  Which bar was your favorite?  

Mounds bars were introduced in 1920 by Peter Paul in New Haven, Connecticut, and quickly became a best seller. Though Peter Paul made other bars over the years, the only two that remain are Mounds and the sister milk chocolate and nut bar, Almond Joy, which was introduced in 1946.  In 1978 Peter Paul merged with Cadbury and then in 1988 Cadbury sold it off to Hershey’s, who continues the production today keeping the Peter Paul name on the product.

The original slogan, “Indescribably Delicious,” was created when Mounds ran a contest to come up with the best two words to sell a candy.  Leon Weiss, the person who came up with the slogan, won $10, while Mounds went on to use the slogan in advertising and on the wrappers, still continuing today.

Serve this “grown-up” dessert at your next get together! 

Delectable Coconut and Dark Chocolate Tarts

Course: Dessert
Cuisine: American
Servings: 8

Equipment

  • 8 - 6 oz. ramekins

Ingredients

  • 2 egg whites
  • 1/2 cup sugar
  • 2 cup unsweetened shredded coconut usually in the organic section
  • 1 ¼ cup heavy cream
  • 10 ounces quality dark chocolate 72% cacao, chopped
  • 1/4 cup slivered almonds optional
  • raspberries or blackberries for garnish

Instructions

Coconut Shell

  • Preheat oven to 350°.            
  • Place egg whites, sugar, and coconut in a bowl and mix.  
  • Place 8 (6 oz. capacity) ramekins on a cookie sheet.
  • Put a little more than 1/4 cup of coconut mixture in each ramekin.
  • Either using the back of a spoon or dampened fingers, push coconut up the sides and bottom of ramekin, forming a shell.
  • Bake in the oven for about 10 - 12 minutes.  Cool on a wire rack.

Chocolate Filling

  • In a saucepan over medium heat, cook cream until it almost comes to a boil.  Take off heat and add chocolate.
  • Stir until chocolate has melted (if using almonds, add after chocolate has melted).

Assembly

  • Pour chocolate into the tart shells.  Place in the freezer for about 15 minutes until chocolate sets.
  • Place in the refrigerator until ready to serve.
  • Top with fresh berries.

 

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