Lemon Scented White Chocolate Truffles

This is a recipe from a Chatalaine Magazine that I had.I havent made this one yet but will make it for Eastertime. These can be rolled in icing sugar or granulated sugar. Time does not include refrigeration time.

• Ready In: 18 mins
• Yields: 28 truffles

Ingredients

• 1  lemon
• 12  ounces  of finely chopped white chocolate
• 1⁄2 cup  whipping cream
• 1⁄3 cup  of sliced hazelnuts
• 1⁄3 cup  of toasted coconut

Directions

1. Finely grate the peel from lemon.
2. Place chocolate in a large bowl. Pour cream into a pot and heat over a medium high heat and add the lemon peel.
3. Bring to a boil and pour over chocolate.
4. Stir immediately until smooth .
5. Cover and refrigerate until firm, overnight if possible.
6. Line a tray with parchment paper and take about 1 tbsp of cooled mixture and roll into a ball. Place on tray and when all the mixture has been made into balls put back into the frige for 15 minutes.
7. Place the coconut and nuts into 2 separate small bowls and roll truffles into either mixture one at a time, pressing gently to cover.
8. Place in an air tight container for up to 1 week.