I made these for Mr. Monster and myself as a treat on valentines day, the easiest part was the cherry filling..... please take caution when trying to make anything chocolate coated, there will be plenty of mistakes and frustrations!
Cherry ripe filling:
1/2 cup of glace cherries (up to 1 cup if you want it to be more cherryish)
4 cups of Shredded Coconut
Condensed milk:
3/4 cup of soy milk or coconut cream
1 tablespoon of Xantham gum
1 tablespoon of Agar Agar powder
2 tablespoons of cherry(or strawberry) essence
1 teaspoon of red food colouring
Chocolate coating:
700g Dark Vegan Cooking chocolate
2 tablespoons of grated vegetable shortening.
Firstly make your condensed milk:
Gently boil soy milk/coconut cream in a pan over medium heat
once boiling take off heat and whisk in Xantham gum, Agar Powde, Essence and colouring into milk until thick.
Blend 2 cups of shredded coconut and the glace cherries in a food processor until well combined, add this and the remaining shredded coconut to the condensed milk and combine.
Shape into balls (or hearts) and place in the freezer to harden.
Temper chocolate:
break up your cooking chocolate into similar sized pieces and place in a glass or plastic bowl which is sitting over a pot of boiling water, you do not want to cook your chocolate directly in a pan or you will burn it.
Add shortening and keep mixing until melted - do not attempt to add any milk (or get any water in it) or your chocolate will clump up and harden and be completely spoilt!
Take cherry mixture out of the freezer, skewer the ends with toothpick (much like fondue) and coat cherry mixture in chocolate, place on a baking sheet to set, or into the fridge for a quicker setting time.
You can also do up a few fresh strawberries the same way, they taste delicious!!
Enjoy.
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