Total Time

　　Time needed about 1 hour

　　Can candy be too sweet? Not for us! The real delight of this sweet, sweet pairing of fluffy nougat and shredded coconut is what professional taste-testers call mouthfeel. The airy nougat softens, the coconut and almonds crunch, and the hefty milk chocolate shell melts and coats your palate with feel-good chocolate.

　　

Ingredients

Makes about 24 cups

　　1 batch Soft Vanilla Nougat

　　1 cup/95 g sweetened, shredded coconut, plus more to garnish

　　1/2 cup/60 g chopped, blanched, slivered almonds

　　1 batch Tempered Milk Chocolate

　　

Step 1

1 Place 24 paper or foil cupcake liners in cupcake or muffin pans.

　　

Step 2

2 When preparing the nougat, add the coconut and almonds and set aside.

　　

Step 3

3 Have the tempered chocolate at 90°F/34°C. Using a small paintbrush or pastry brush, paint the inside of the cupcake liners with a thick coating of chocolate. Allow the chocolate cupcake liners to set in the refrigerator for 5 to 10 minutes. Fill each about half full with the coconut-nougat mixture, leaving a margin of chocolate along the top edge so the final coat of chocolate will adhere to it and seal the cups. Return the cups to the refrigerator for another 5 minutes, then top each with the finishing layer of chocolate and refrigerate again for 5 minutes to set. Decorate or sprinkle with shredded coconut. Remove from the muffin pan, and serve the cups with or without the liners.

　　Cooks' Note

　　Store in an airtight container, a zip-top plastic bag, or plastic wrap at room temperature for 2 days, in the refrigerator for 1 week, or freezer for 1 month.

　　Reprinted with permission from Hand-Crafted Candy Bars by Susie Norris and Susan Heeger, © 2013 Chronicle Books