Ingredients
2 ½ cups Milk Choc Melts (450g)
24 fresh cherries (300g)
¼ cup desiccated coconut, toasted
2 tablespoons thickened cream
Method
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Remove and reserve stems from cherries. Pit cherries. Discard stones.
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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.
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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.
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Combine reserved chocolate with cream in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove.
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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.
