There was a dessert I loved as a child resembling chocolate covered ice cream balls. Long forgotten is the name or brand, but those decadent little treats were so good I remember them still today. They inspired this recipe.

This is not a frozen dessert. It is a refrigerated chocolate covered candy with a sweetened coconut cream filling.

Notes: 1. Can add peanut butter to filling for more flavor. 2. I used fairly small cups (size: mini baking cups – 1 ¾”) for mold. Can use larger cups (size: large baking cups – 2½”), but do not expect same amount of servings. I would say if using large baking cups, cut serving amount in half. Filling can be made (refrigerated afterward) a day prior for easier handling.