Crunchy Chocolate Tart Shells

4 squares semi-sweet chocolate
1/4 cup butter
1 1/2 cups flaked coconut
3/4 cup honey-flavored puffed wheat

Partially melt chocolate with butter over hot water. Remove from water; stir rapidly until chocolate is entirely melted. Add coconut; mix well. Stir in cereal. Press mixture on bottoms and sides of 6 greased 4-inch tart pans. Chill until firm. Let chilled crust stand at room temperature 5 to 10 minutes. Carefully loosen with point of a knife. Remove tart shell from pan. Fill with ice cream and serve.