Advertisement
Chocolate, Cherry and Coconut Bites

Ingredients

  • 250 g glacé cherries
  • 150 g dried mixed berries
  • 1 1/2 cups (120 g) desiccated coconut
  • 1 cup (50 g) shredded coconut
  • 1 1/2 cups (185 g) icing sugar
  • 1/2 cup (175 g) sweetened condensed milk
  • 1 eggwhite
  • 400 g dark chocolate
  • 1 1/2 teaspoons vegetable oil

Preparation

  1. Line the base and two long sides of a 17 x 28 cm baking tin with baking paper. Process the cherries and dried berries in a food processor for 30 seconds, or until finely chopped. Add the desiccated and shredded coconut, sugar, condensed milk and eggwhite and process for 30 seconds, or until combined.
  2. Press into the prepared tin. Smooth the top with a hot knife or spatula. Cover and refrigerate for 6 hours, or until just firm. Using a sharp knife, cut into 50 rectangles, each about 2.5 x 4 cm.
  3. Combine the chocolate and oil in a heatproof bowl set over a saucepan of simmering water. Stir until melted and smooth. Cool for 5 minutes. Using a fork, dip the cherry bites in the melted chocolate. Place on wire racks set over a tray. Refrigerate for 30 minutes, or until set. Store the chocolates in an airtight container in the fridge or a cool, dry place for up to 1 week.

Dried mixed berries are a combination of dried cranberries, strawberries and blueberries. Look for them in large supermarkets. They can be replaced with dried cherries or dried cranberries.

Makes about 50
Preparation: 20 minutes plus chilling
Cooking: Nil

Never miss a deal again - sign up now!

Connect with us:

Philippines lockdown update:
Please be advised that due to the current lockdown in the Philippines, we hope to have the April print issue available by the middle of July, and the May, June and July issues available by the end of July, but this is dependent on when local lockdown restrictions are lifted. We sincerely apologise for this inconvenience. Thank you and stay safe!
– The Reader’s Digest team