Lemon-Coconut White Chocolate Truffles

This is my fusion of two recipes to try to get an easy, elegant white truffle for the holidays. Cooking time is cooling time.

• Ready In: 1 hr 30 mins
• Serves: 64
• Yields: 64 large truffles

Ingredients

• 1  fresh lemon
• 2⁄3 cup evaporated milk
• 1  cup sugar
• 1⁄2 teaspoon salt
• 1 1⁄2 cups white chocolate chips
• 2  cups marshmallows
• 1⁄2 cup  toasted coconut
• 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.