Ingredients for Lemon Coconut White Chocolate Truffles
- Fresh Lemon
- Evaporated Milk
- 1/4 cup granulated sugar
- Pinch of salt
- White Chocolate Chips
- 1 cup mini marshmallows
- Coconut
- 8 ounces white almond bark
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How to Make Lemon Coconut White Chocolate Truffles
- Melt 12 ounces of white chocolate chips in a large heatproof bowl using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Finely grate the zest of 1 large lemon.
- In a small saucepan, combine 1/2 cup of heavy cream, 1/4 cup granulated sugar, a pinch of salt, and the lemon zest. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a gentle simmer (about 2-3 minutes).
- Remove from heat and pour the warm cream mixture over the melted white chocolate. Gently whisk until completely smooth and combined.
- Add 1 cup of mini marshmallows to the chocolate mixture and whisk until fully incorporated.
- Line an 8x8 inch baking pan with parchment paper. Pour the truffle mixture into the pan and spread evenly.
- Refrigerate for at least 2 hours, or until firm and no longer sticky.
- Once firm, scoop out rounded tablespoons of the mixture and roll into balls. Place the truffles on a parchment-lined baking sheet and freeze for 15 minutes.
- Melt 8 ounces of white almond bark according to package directions. Dip each frozen truffle in the melted bark, allowing excess to drip off.
- Immediately sprinkle with 1/2 cup of toasted coconut flakes.
- Refrigerate for at least 30 minutes to allow the bark to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
25g
Fat
6g
Carbs
2g
