Note: in addition to the 30mins preparation time above, you will also need 1 hour and 20mins chilling time for this recipe.
30 fresh cherries, stems attached
3 1/2 - 4 cups desiccated coconut
150g glacé cherries, finely chopped
395g can sweetened condensed milk
1 Tbsp kirsch or cherry liqueur (optional)
250g dark chocolate
1 Tbsp coconut oil
Gold leaf, to decorate
Carefully pit cherries, keeping stems attached (see Cook’s tip).
Put coconut, glacé cherries, condensed milk and liqueur (if using) into a large bowl and stir to combine.
With clean hands, take a heaped tablespoon of coconut mixture and flatten. Carefully wrap coconut mixture around cherry and gently press into a ball shape. Put coconut cherries on a baking paper- lined tray and refrigerate for 1 hour.
Melt chocolate and coconut oil in a heatproof bowl over a saucepan of simmering water, stirring until mixture is smooth and combined.
Coat refrigerated cherries in chocolate by holding stems and dipping in chocolate mixture. Allow excess to drip back into bowl and put coated cherries back on lined tray. Repeat until all cherries are coated. Refrigerate for 20 minutes until set.
Decorate chocolate-covered cherries with gold leaf.