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Lemon-Coconut White Chocolate Truffles
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 1 hr 30 min
- Servings
- 64.00 large truffles, serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 64. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Lemon-Coconut White Chocolate Truffles brings together 1 fresh lemon, 2/3 cup evaporated milk, 1 cup sugar in a practical dish for home cooking. It takes about 1 hr 30 min to prepare and cook. It makes approximately 64 servings.
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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
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Instructions
Put white chocolate and marshmallows into a large heat proof bowl.
Finely grate the peel from the lemon.
Put milk, sugar, salt and lemon rind in saucepan, heat over medium heat and bring to a boil.
Boil gently stirring constantly for two to five minutes, until smooth.
Pour milk mixture over white chocolate and marshmallows and beat until you have a smooth, well incorporated mixture.
Pour into a parchment lined 8x8 pan.
Cool until no long sticky, about 1-2 hours.
Form into balls and put in freezer 15 minutes.
Dip truffles in melted white almond bark and sprinkle with toasted coconut.
Chill to set before serving.
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