Ingredients

• ⅔ cup heavy whipping cream
• 2 pounds white chocolate, chopped, divided
• 2 tablespoons limoncello
• Zest from 1 lemon
• ½ cup dried, shredded coconut

Directions

1. In a small saucepan, scald the cream.
2. Remove from heat and add half the white chocolate.  Stir in the limoncello and the zest.
3. Pour chocolate mixture into a small, covered container and refrigerate for at least 4 hours.
4. Remove chocolate mixture from refrigerator and scoop into 1-inch round balls.
5. Temper the other half the chocolate.  Once tempered, dip the balls to coat and place on a wax paper.  Sprinkle with coconut.  Let cool to harden.

Limoncello White Chocolate Truffles