Lemon-Coconut White Chocolate Truffles |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is my fusion of two recipes to try to get an easy, elegant white truffle for the holidays. Cooking time is cooling time. 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.
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