The chocolate coating hides a pink center in these Chocolate Cherry Rounds.
Prep Time: 1 hour, 00 minute
Ingredients:
- 125 grams or 4 ounces butter
- 2 cups icing (powdered) sugar
- 1/4 cup evaporated milk
- 1 teaspoon brandy or Rum
- 2 cups coconut
- pink food colouring
- 185 grams or 60 ounces dark Chocolate
- 15 grams or 1/2 ounce Copha (vegetable shortening)
Preparation:
Melt butter in saucepan until a deep golden brown. Remove from heat, stir in sugar, evaporated milk, brandy or Rum and coconut, and mix thoroughly. Add a few drops pink food coloring and mix well. Roll mixture into small balls and place on baking tray, and put into fridge. Melt chocolate, and copha in top of double saucepan over hot water. Place toothpick through side of each ball and coat with chocolate. Place on grease proof paper, refrigerate until firm. Decorate top of each ball if desired with a piped chocolate decoration.
