Lemon-Coconut White Chocolate Truffles - cooking recipe

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

Preparation

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.