Cherry Balls

For the cherry balls, mix butter, flour, baking powder, cocoa, sugar, egg and 50 ml milk with a hand mixer for 1 minute.

Spread the dough in a baking pan lined with baking paper and bake in a preheated oven at 175 °C for about 20 minutes, let cool.

Drain the amarena cherries and collect the juice. Finely crumble the cake, gradually stir in 1 tablespoon of amarena cherry juice, remaining milk and enough cream cheese until the mixture is easily malleable.

Cut out 20 portions of the mixture and shape into rounds. Chill the balls for 30 minutes. Chop the couverture and melt it with the coconut oil over a warm water bath.

Stir in the red food coloring drop by drop. Flatten the balls, place 1 cherry in the center of each and form round again.

Dip the balls in the chocolate glaze and tap off the excess, place on aluminum foil, sprinkle with decorations. When the glaze is hard, place the balls in the paper cups.

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