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Melt the chocolate and coconut oil in 20-second intervals in the microwave on high, JUST until melted.
Line mini muffin tins with paper liners, and then coat bottoms with chocolate. Go up the sides a bit. (Save half of the chocolate for the top layer.)
You could use silicon molds if you prefer. Throw the pan in the freezer.
Mix the filling; add a little cream if needed to thin out. It should be slightly pourable, but not too runny.
Pour evenly into each cup and top with the remaining chocolate.
Refrigerate until firm.