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1 lemon
336 g white chocolate, about 12 squares, finely chopped
1/2 cup 35% cream
1/3 cup sliced hazelnuts, preferably toasted
1/3 cup sliced coconut, preferably toasted
Finely grate peel from lemon. Place chopped chocolate in a large bowl. Pour cream into a small saucepan and set over medium-high heat. Add lemon peel. Bring just to a boil. Pour over chocolate. Stir immediately until smooth. Cover and refrigerate until firm, preferably overnight. If storing longer, cover and refrigerate up to 3 days.
Line a tray or baking sheet with wax or parchment paper. Scoop up a scant tbsp (12 mL) of cooled chocolate mixture and roll into a ball. Place on tray. Repeat with remaining mixture. Refrigerate truffles until firm, at least 15 min. Then place hazelnuts and coconut in 2 separate small shallow bowls. Roll truffles in hazelnuts or coconut, one at a time, gently pressing coatings into chocolate to evenly cover. Truffles will keep well, refrigerated in an airtight container, up to 1 week.
Calories 86, Protein 1g, Carbohydrates 8g, Fat 6g, Sodium 14mg.
You can also roll these lovely, lemony truffles in icing sugar or granulated sugar.