Cooking chocolate - 80 g (I used plain, but I'm sure milk would be good too)
Single cream - 2 tbsp
Butter - 30 g
Icing sugar - 155 g
Glace cherries - about 10 (depending on how many noses you make), halved
Dessicated coconut - about 60g Methods
1) Melt the chocolate, butter and cream together in a bowl over a pan of hot water. When melted, stir well and then sieve in the icing sugar. Cool the bowl in the fridge for at least an hour.
2) Take a teaspoon of the mixture and roll it into a ball. Gently press half a cherry into the ball and then roll in the coconut. Repeat until all the mixture is used up and then return to the fridge. These can be warmed to room temperature before serving, but we found that they were just as good straight from the fridge.