Key Lime Pie Truffles

Smooth and creamy white chocolate key lime truffles rolled in graham cracker crumbs for a delicious key lime pie flavored truffle!

Course All Desserts

Cuisine American

Prep Time 1

Servings truffles

Calories 96

Author Alyssa--In Fine Taste

Ingredients

½ cup heavy cream
4 tablespoons key lime juice (about 4 key limes juiced or 2 medium limes)
1 tablespoon key lime zest (about 4 key limes zested or 2 medium limes)
1 tablespoon butter
2 ¾ cups white chocolate chopped finely
¼ teaspoon pure lime extract
2 pinches of salt divided
½ cup graham cracker crumbs (about 4 full sheets of graham crackers)
1 tablespoon granulated sugar
Optional dark chocolate, dessicated coconut, green food coloring

Instructions

You can do this in a small sauce pan on the stove or in the microwave. If using a stove, heat the cream and butter 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 and butter with juice and zest, in a microwave-safe bowl, for 60-90 seconds until the mixture is bubbling. Let cream sit for 30-60 minutes
Reheat cream the cream on the stove or in the microwave until boiling. Pour over hot cream over chocolate and let sit for 1 minute
Stir until smooth. If needed, microwave for 30 seconds and stir until chocolate is completely smooth and melted. Stir in a pinch of salt and pure lime extract. If you’d like to add green food coloring, do it now. Chill in the fridge until solid.
Scoop about a tablespoon of ganache and roll it in between your hands until you have a smooth ball.
Mix graham cracker crumbs with sugar and a pinch of salt in a small bowl. Roll truffle ball in the graham cracker crumbs until completely coated. If the graham cracker crumbs aren’t sticking, let the truffle mixture it on the counter until it softens up more. The crumbs will stick better when the truffle mixture is a little softer.
Alternatively you can dip the truffle in chocolate or roll it in desiccated coconut. Melt your chocolate in a microwave-safe bowl for 30 seconds, then stir. Repeat this until the chocolate is completely melted and smooth. Dip the truffle in chocolate and shake off any excess chocolate. Let cool and set up on a cooling rack or a piece of parchment paper.

Video

Notes

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.
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.
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.

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