Chocolate Cherry Rounds
The Chocolate coating hides a crunchy, pink coconut tinted filling.
155g or 4oz butter
2 cups icing sugar
1/4 cup evaporated milk
1 tsp. Brandy or rum
2 cups coconut
Pink food colorings
185 g or 6 oz Dark Chocolate
15 g or 1/2 oz Copha
Melt butter in a saucepan until a deep golden brown.
Remove from heat, and stir in sugar, evaporated milk, brandy or rum, and
coconut, mix well.
Add a few drops of pink food coloring, and mix well again to get the color
even.
Roll mixture into small balls & place on a greased baking tray.
Melt chocolate & Copha in top of double saucepan over hot water.
Place a toothpick through side of each ball & coat with Chocolate.
Place on greaseproof paper, refrigerate until firm.
Decorate top of each truffle if desired with piped Chocolate.
Alamay Wood
New Zealand