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Coconut & Chocolate mouse tarts

Its from a xmas special in a better homes & gardens magazine a couple of years ago. Its a hit as a tray filler for family get togethers.

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Preheat the oven to 160C. Brush a 12 hole muffin pan with butter. Line bases with baking paper.
Put egg whites and sugar in a small bowl, using an electric mixer, beat for 5 minutes until soft peaks form.
Add flour and beat until just combined.
Fold though the coconut.
Put spoonfuls of mixture into the base of each hole and spread halfway up the sides.
Bake in oven for 10- 15 minutes until lightly golden.
Cool in tin for 15 minutes before removing and cooling on a wire rack.
To make chocolate mouse: Melt chocolate in a heatproof bowl over a saucepan of simmering water until smooth.
Remove from heat and set aside to cool slightly.
Beat eggs and sugar with an electric mixer until thick
Fold egg mixture into chocholate until combined.
In a separate bowl whip cream until soft peaks form. Fold cream through chocolate mixture until combined, then spoon into coconut cases.
Refridgerate for 2 hours or until set.