Key Lime Pie Truffles

Why This Recipe Works

I love the key lime truffles from Godiva, Lindt/Lindor, and See’s Candy! Most of these are seasonal and hard to find, with this recipe you can now have them any time! The cream is infused with lime juice and lime zest before being blended with high quality white chocolate for a decadent truffle.

The key lime ganache is rolled in graham cracker crumbs, for the perfect little bite of key lime pie. You could also roll them in desiccated coconut or dip them in chocolate if you prefer.

Ingredient Notes

• White Chocolate. High quality white chocolate gives these truffles a rich base.
• Heavy Cream. Heavy cream makes these key lime pie silky smooth.
• Butter. Butter adds a rich flavor and helps these truffles set up smooth.
• Key Limes. Key lime juice and zest from fresh key limes will give this the sweetest, best flavor. If key limes are not available in your area (as they often are not where I live) you can use regular lime juice and zest or lime zest + bottled key lime juice.
• Graham Crackers. Graham cracker crumbs provides a crisp exterior and adds the “pie crust” flavor to these key lime truffles.
• Sugar. A little granulated, white sugar is mixed with the graham cracker crumbs for a crisp, sweet exterior.
• Salt. a little bit of salt in the key lime pie truffles and mixed with the graham cracker crumbs enhances the flavors and balances out the sweetness of these white chocolate lime truffles.
• Lime Extract. Pure lime extract is going to give these key lime truffles and extra punch of lime flavor.
• Optional Ingredients. Dark Chocolate, White Chocolate, and desiccated coconut. If you prefer, you can dip the truffles in melted dark chocolate or white chocolate, or roll them in desiccated coconut.

How to Make this Recipe

1. Infuse the cream. You can do this in a small sauce pan on the stove or in the microwave. If using a stove, heat the cream with lime zest and juice and bring to a boil. Remove from heat, and let the mixture sit and infuse for 30-60 minutes. If using the microwave, heat the cream with juice and zest, in a microwave-safe bowl, for 60-90 seconds until the mixture is bubbling. Let sit for 30-60 minutes.

2. Pour over Chocolate. After mixture has infused, reheat the cream in the microwave or on the stove until boiling. Then pour over chopped white chocolate and let sit for one minute.

3. Mix. Stir mixture gently until the chocolate has completely melted and is smooth. If needed, microwave in 30 second increments and stir until smooth. Then stir in lime extract and a pinch of salt.
4. Refrigerate. Chill your key lime ganache mixture in the fridge until solid.

5. Scoop. Once solid, scoop about a tablespoon of ganache and roll between your hands until a smooth ball forms.

6. Prep Graham Crackers. Pulse graham crackers in a blender or food processor until you have fine crumbs (or use premade graham cracker crumbs). Mix crumbs with sugar and a pinch of salt.

5. Roll or Dip. Take your truffle and roll it in your graham cracker crumb mixture. Optional: You can also roll the truffles in desiccated coconut. If dipping in chocolate, heat chocolate (you can use dark, milk, or white—your choice!) in a microwave-safe bowl in 30 second increments, stirring in between. Do this until the chocolate is melted and smooth. Dip your truffle in the chocolate, coating it completely. Place on parchment paper to cool and harden.

Substituting the Key Limes

When I originally developed this recipe years ago I used fresh key lime juice and zest. However, key limes are not always readily available depending on where you live or the time or year. When I rephotographed this recipe, key limes were nowhere to be found! If this is the case, you can use fresh lime juice and zest or a combination of fresh lime zest and bottled key lime juice—it’s up to you!

Tips for Dipping Truffles

If you choose to dip your truffles in chocolate instead of rolling them in graham cracker crumbs, I have a few tips.

Almond bark or candy melts will be the easiest to work with. If you choose to use chocolate chips, I recommend adding just a little bit (maybe a ½-1 teaspoon) of butter or coconut oil to help melt and smooth out the chocolate.

Melt the chocolate in a microwave-safe bowl for 30 seconds. Stir and then put back in the microwave as needed. Don’t heat the chocolate for more than 30 seconds at a time or you run the risk of burning your chocolate having it seize.

I like to use a chocolate dipping tool like this LINK to keep these key lime truffles as neat as possible. But you can also use what you have, a spoon or fork to dip the truffles. This tool is also great for coating our pumpkin cake balls and candy corn butterfingers in chocolate!

Frequently Asked Questions (FAQs)

Expert Tips

• Finely chop chocolate. Before you pour the hot cream over your white chocolate, finely chop it. The finer the chocolate is chopped, the easier it will melt.
• Try coconut or chocolate. If you don’t love the idea of rolling these key lime pie truffles in graham cracker crumbs, try dipping them in chocolate or rolling them in desiccated coconut. Desiccated coconut is not common in the United States, to make your own, take sweeten coconut flakes and give them a quick blitz in the food processor or a high speed blender.
• Add green food coloring. This is totally optional, but if you’d like to give your key lime pie truffles a green hue, add some green food coloring to the key lime ganache. Start with a little bit, a drop of green food coloring, before adding more. Remember: you can always add more, but you cannot take away once added.
• Don’t get the pith. Key limes are much smaller than regular limes and have very thin skins. While zesting your key limes be careful that you don’t zest any of the pith (the white skin underneath the green outer skin). The pith is bitter and will give your truffles a bitter and off taste. This applies to regular limes too.
• My ganache split. If your ganache splits or separates don’t panic. Warm up the ganache a little bit and either use an immersion blender or a high speed blender to bring it all back together.
• Let the Truffles come to Room Temperature. The key lime ganache needs to be chilled before it is rolled into balls. However, if you find that the graham cracker crumbs are not sticking to the truffles, let the rolled truffles come to room temperature. As the warm up, the exterior will become slightly tacky and the crumbs will stick better.

Storing this Recipe

These key lime truffles have a ganache center, the general rule is that ganache can sit safely at room temperature for 2 days and should then be refrigerated. I prefer to play it safe, and store these truffles in an airtight container in the refrigerator.

You can also freeze these truffles. Store them in an airtight container in the fridge for up to two months, let the truffles come to room temperature before eating.

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