Coconut Truffles

1. 1

   Combine coconut cream, lemon peel and chocolate in small saucepan. Stir on low heat until smooth. Transfer mixture to medium bowl. Cover; refrigerate 3 hours or overnight.

2. 2

   Working with a quarter of the chocolate mixture at a time (keeping remaining in the refrigerator), roll rounded teaspoons into balls; place on tray. Refrigerate truffles until firm.

3. 3

   Working quickly, roll truffles in coconut. Return to tray. Refrigerate until firm.

No additional tips available.