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Lemon Scented White Chocolate Truffles

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“This is a recipe from a Chatalaine Magazine that I had.I havent made this one yet but will make it for Eastertime. These can be rolled in icing sugar or granulated sugar. Time does not include refrigeration time.”
READY IN:
18mins
YIELD:
28 truffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely grate the peel from lemon.
  2. Place chocolate in a large bowl. Pour cream into a pot and heat over a medium high heat and add the lemon peel.
  3. Bring to a boil and pour over chocolate.
  4. Stir immediately until smooth .
  5. Cover and refrigerate until firm, overnight if possible.
  6. Line a tray with parchment paper and take about 1 tbsp of cooled mixture and roll into a ball. Place on tray and when all the mixture has been made into balls put back into the frige for 15 minutes.
  7. Place the coconut and nuts into 2 separate small bowls and roll truffles into either mixture one at a time, pressing gently to cover.
  8. Place in an air tight container for up to 1 week.

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