Lemon and Coconut White chocolate truffles

Directions

1. In a saucepan heat heavy cream until it's about to boil.
2. Pour it over chopped white chocolate and leave it for few minutes to melt.
3. Stir the ganache until smooth. Leave it to cool completely.
4. Add lemon zest and coconut flout. If necessary, leave it in refrigerator to harden.
5. Make small balls, using teaspoon and roll it in coconut flour.
6. Put them in paper cups and serve.