The lemon in this recipe
counteracts the sweetness of the white chocolate.
Beautiful balance of tastes.
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To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
300 gm white choc melts
1/3 cup whipping cream
50 gm ground almonds
50 gm flaked almonds, chopped roughly
1 teaspoon finely grated lemon rind
1/2 tablespoon lemon juice
1/3 cup coconut
Method:
Place choc melts and cream in a heat proof
bowl and sit on top of a saucepan of hot water. Make sure
the bottom of the bowl doesn't touch the water and make sure the
water doesn't actually boil. Stir frequently as they melt.
When the two have blended together well, remove the bowl from the heat and stir in the
nuts, lemon rind and lemon juice. Mix well and place the
bowl in the refrigerator until the mixture is firm.
Roll teaspooons full of mixture into balls
and roll in coconut.
Store in the refrigerator.
Makes 30 - 40.
