Lemon-Coconut White Chocolate Truffles

1. 1

   Put white chocolate and marshmallows into a large heat proof bowl.

2. 2

   Finely grate the peel from the lemon.

3. 3

   Put milk, sugar, salt and lemon rind in saucepan, heat over medium heat and bring to a boil.

4. 4

   Boil gently stirring constantly for two to five minutes, until smooth.

5. 5

   Pour milk mixture over white chocolate and marshmallows and beat until you have a smooth, well incorporated mixture.

6. 6

   Pour into a parchment lined 8x8 pan.

7. 7

   Cool until no long sticky, about 1-2 hours.

8. 8

   Form into balls and put in freezer 15 minutes.

9. 9

   Dip truffles in melted white almond bark and sprinkle with toasted coconut.

10. 10

    Chill to set before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.