Lemon-Coconut White Chocolate Truffles

Recipe by LEGG Gustafson
READY IN: 1hr 30mins
SERVES: 64
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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