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Chocolate Coconut Boats

Use Flexible Mould - 6812

Makes 9

Boats

1 egg white, medium
50g ( 2oz ) caster sugar
50g ( 2oz ) desiccated coconut

Filling

75ml ( 3 fl oz ) double cream
75g ( 3 oz )good quality plain chocolate

Topping

25g ( 1oz ) white chocolate, grated

Preheat oven to 180ºC, 350ºF, Fan oven 160ºC, Gas mark 4

Put the egg white in a bowl. Add the sugar and coconut and mix together very thoroughly.

Stand the mould on a baking tray.

Divide the mixture evenly between the cups. Press the mixture into each cup, shaping and hollowing the centres ( this is easier to do with damp fingers )

Bake for 8 – 10 minutes until the shells are a pale golden colour. Leave to cool in the mould.

Filling

Pour the cream into a small saucepan.

Break the chocolate into small pieces.

Bring the cream just to the boil, remove from the heat. Add the chocolate pieces and stir until smooth and thoroughly combined.

Pour the chocolate filling evenly into the coconut shells.

Leave to set slightly then sprinkle on the white chocolate.

Transfer the mould to the refrigerator and chill until the chocolate filling is quite firm.

Remove the coconut boats from the mould and transfer to a serving plate.

Suitable for freezing

Related Products:

Flexible Silicone Barquette Mould

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