Lemon-Coconut White Chocolate Truffles

By LEGG Gustafson on December 16, 2008

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Ingredients

    1. 1 fresh lemon
    2. 2/3 cup evaporated milk
    3. 1 cup sugar
    4. 1/2 teaspoon salt
    5. 1 1/2 cups white chocolate chips
    6. 2 cups marshmallows
    7. 1/2 cup toasted coconut
    8. 4 ounces white almond bark, melted

Directions

  1. Put white chocolate and marshmallows into a large heat proof bowl.
  2. Finely grate the peel from the lemon.
  3. Put milk, sugar, salt and lemon rind in saucepan, heat over medium heat and bring to a boil.
  4. Boil gently stirring constantly for two to five minutes, until smooth.
  5. Pour milk mixture over white chocolate and marshmallows and beat until you have a smooth, well incorporated mixture.
  6. Pour into a parchment lined 8x8 pan.
  7. Cool until no long sticky, about 1-2 hours.
  8. Form into balls and put in freezer 15 minutes.
  9. Dip truffles in melted white almond bark and sprinkle with toasted coconut.
  10. Chill to set before serving.
 
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