The brandy-soaked fresh cherry in the middle offers a touch of surprise to those eating the truffles. Photo / Babiche Martens

Makes approximately 20

• 20 fresh cherries
• 50ml brandy
• 100g butter
• ½ tin condensed milk
• ½ cup white chocolate, chopped
• 375g crushed wine biscuits
• 150g apricots, chopped
• 1 cup dessicated coconut plus approximately 1 cup extra for rolling
• 2 Tbsp lemon juice plus finely grated zest.
• Small paper cases

1. Remove the stalks and stones from the cherries. Put into a bowl and pour over the brandy. Stir and leave - this can be done days in advance.

2. Melt the butter then add with the remaining ingredients to the bowl of a food processor. Pulse until just combined, then remove. Place some mixture in your palm then put a cherry in the centre and cover. Roll and repeat. Once all done, roll the balls in the extra coconut and refrigerate until firm.

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