Cut the milk and dark chocolate into small pieces. Puree the jam. Bring the whipped cream to the boil, remove from the heat and melt the couverture while stirring. Stir in the coconut fat and let it melt as well. Then stir in jam and kirsch. Refrigerate the mixture overnight. Melt the chocolate glaze in a bain-marie, dip the truffles in it and draw prongs with a fork shortly before they set.
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