METHOD

1. Place the coconut, cherries and cream in a food processor and 
pulse until finely chopped. Place the white chocolate in a medium heatproof bowl over a saucepan of simmering water. Using a metal spoon, stir until melted and smooth. Add the cherry mixture and mix until just combined. Refrigerate for 
2–3 hours or until just set. 
   
2. Place the extra coconut on a large tray, sprinkle with the salt and set aside. Place the dark chocolate and oil in a medium heatproof bowl over a saucepan of simmering water. Using a metal spoon, stir until melted and smooth. Roll teaspoonfuls of the cherry mixture into balls and insert a toothpick into each truffle. 
3. Dip the truffles in the melted chocolate, allowing any excess to drip off. Roll the truffles in the salted coconut to coat, remove the toothpicks and place on a large baking tray lined with non-stick baking paper. Refrigerate for 30 minutes or until set. Serve. Makes 50.