2 ½ cups Milk Choc Melts (450g)
24 fresh cherries (300g)
¼ cup desiccated coconut, toasted
2 tablespoons thickened cream
Remove and reserve stems from cherries. Pit cherries. Discard stones.
Reserve ¾ cup of the chocolate. Place remaining chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove. Transfer chocolate to a jug.
Pour chocolate evenly into two x 12-hole silicone ice-cube trays. Working quickly, sprinkle with coconut, and then insert a cherry into each hole.
Combine reserved chocolate with cream in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove.
Transfer to a disposable piping bag. Twist top. Snip tip. Pipe chocolate around cherries to secure, then fill holes where stones were removed. Insert reserved stems. Refrigerate until firm.