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Valentine Tassies

These rich little nibbles are a coconut macaroon crust filled with chocolate and topped with whipped cream.

 

Crust

2 1 /2 cups sweetened flaked coconut

1 /2 cup Ruby Range Basic Mix (the mesquite compliments the coconut nicely)

1 /2 cup sugar

4 egg whites  (save 2 yolk to use in the filling)

 

Filling

¼ cup sweet butter

2 - 1oz squares of unsweetened baking chocolate

2 Tablespoons heavy cream

1 2/3 cups powdered sugar

2 egg yolks

1 /4 teaspoon cinnamon

1 /4 teaspoon gluten free vanilla

1 /4 cup whipped cream whipped to stiff peaks

 

Heat oven to 350

Oil 30 miniature muffin cups.

 

Mix coconut, Ruby Range Basic Mix, and egg whites.  Press crust into each cup along the bottom and up the sides.  Make this as thin as you can..  If the bottoms puff up while cooking take the end of a wooden spoon and gently push back into shape before cooking time ends.  Cook about 15 minutes or until brown.  Remove from the oven and cool in the pan for 5 minutes then pop crusts out and let cool completely on a cooling rack.

 

For the filling melt the butter and chocolate slowly in a pan.  Add powdered sugar, cream and egg yolks.  Stir constantly and cook 5 - 10 minutes.  Add cinnamon and vanilla.  Let cool completely and fold in whipped cream.

 

Fill each cup with chocolate filling.  Beat the rest of the whipped cream adding a teaspoon sugar and ¼ teaspoon vanilla.  Put a little whipped cream on each chocolate filled tassie.

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