¼ cup unsweetened coconut, toasted
1/3 cup heavy whipping cream
1 bag of bittersweet Ghirardelli chocolate chips
1/3 cup pecans, finely chopped
Mini muffin tin liners
Baking sheet with parchment paper
To toast shaved coconut, spread it on a parchment-lined baking sheet, and bake in a 350-degree oven until lightly browned. Line 1-ounce mini muffin tins with paper liners; set aside.
Place whipping cream in saucepan and bring to a simmer. Remove from heat and add chocolate chips. Let sit for 2 minutes, then stir with spatula until completely combined. Let cool for about 15 minutes.
Pour into a pastry bag and pipe chocolate into liners about halfway full. Garnish with toasted coconut or candied pecans.
Allow bittersweet-chocolate candies to set at room temperature about 1 hour before serving.
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