As the melting chocolate and coconut fuse together, a sweet smell emerges and sneak up into your brain to tickle your soul. You are already in love. Then you have a bite. Under the soft surface comes the cherries: fresh, tangy and juicy. The alcohol appears gently for a second then drifts away with the dark chocolate. You can’t help it, you want more.
Ingredients for 12-14 coconut balls
300 g plain tea biscuit
60 g butter
150 g dark chocolate
25 g coconut cream
80 g icing sugar
170 ml single cream
1 lime juice
50 g desiccated coconut
150 ml Rum
Remove all the pips from the cherries and soak them in alcohol and honey for a night.
Grind the biscuits and mix them with the icing sugar in a large mixing bowl. Over some boiling water melt the chocolate; the butter ; and the coconut cream into a shiny batter then pour into the mixing bowl. Add single cream and lime juice then mix everything together gently with a spoon.
Drain the alcohol from the cherries (which is worth keeping since the cherry soaked alcohol creates a magnificent digestive for after dinner).
Pour some coconut cream into a small plate. Place a tablespoon of the biscuit mixture into your palm, pop a cherry into the middle then form a ball shape, letting it roll about in the coconut. When you’re done, put the balls into the fridge for 10-15 minutes before serving – even if the temptation is unbearable!