It’s not hard to understand why homemade candy is so great, but around the holidays these little confections get an extra dose of sentimental coziness. Is there anything better than a festive Christmas platter stacked with homemade brittles, barks, truffles, and fudge?
These truffles were the result of having an abundance of limes in my fridge. Matt’s parents were visiting recently and they often bring us bags and bags of limes and lemons from the citrus trees in their backyard. It kills me to waste food, so after giving a bag to my mom (which she turned into lime icebox pies), using a few to zest up a chutney, and squeezing wedge after wedge into glasses of iced tea, I decided to kick off some holiday baking with these delicious lime truffles.
As a bonus, I already had some white chocolate and coconut hanging out in my freezer, so this was a perfect “use what you’ve got” recipe!
This recipe calls for steeping cream with lime zest for around half an hour, and it’s absolutely crucial not to skip this step. You’ll be amazed at the strong lime favor the truffles have just by using that simple technique.
I chose to roll the truffles in chopped shredded coconut and crushed graham crackers. Lime and coconut will add a tropical bite to your holiday tables and is a nice offset to all of the winter spices, like cinnamon and nutmeg, that are so common this time of year. The graham crackers create a nod to Key lime pie.
But if you are making these in a pinch and all you have is some powdered sugar, go ahead and roll them in that instead. This is a very forgiving and versatile recipe. Truffles come together with very little effort and are a perfect addition to your candy platters over the holidays. Enjoy!
| White Chocolate Lime Truffles | Print |
- ⅓ cup + 1 TBS heavy cream
- Zest of one large lime
- 1 TBS fresh lime juice
- 9 ounces of chopped white chocolate (or chips)
- ⅛ tsp salt
- ½ stick butter, diced
- chopped shredded coconut and crushed graham crackers, for rolling
- In a saucepan, stir together cream and lime zest.
- Heat on medium-low until cream begins to simmer and steam (do not allow to boil).
- Remove saucepan from heat, cover, and allow to steep for 25 minutes.
- Meanwhile, combine the white chocolate, salt, and butter in a microwave-safe bowl.
- Microwave for 45 seconds on high until chocolate and butter have just begun to melt.
- Once cream has steeped, uncover and reheat to a simmer.
- Remove cream from heat and stir in the lime juice.
- Using a wire mesh strainer over the bowl with white chocolate and butter, pour the hot cream through the strainer.
- Whisk the cream, chocolate, and butter together until completely smooth.
- Cover surface of bowl with plastic wrap and chill for at least 4 hours, or overnight.
- Once chilled, use a spoon to scoop balls from the hardened chocolate and, working quickly, use your hands to shape. Immediately roll in chopped coconut or crushed graham crackers and set aside. Repeat with remaining chocolate.
- Store leftovers in an airtight container in the refrigerator.
Hi, I’m super excited to try this but I am worried that adding the lime juice to warm cream will cause it to curdle. I was always told warm milk curdles with acid faster than at room temp. I was planning on adding it to the warm chocolate mixture instead.
Hi Karli – I didn’t have any trouble with the dairy curdling once the juice was added since it’s pretty cool after steeping for 25 minutes, but if you are concerned I’m sure that adding it to the chocolate mixture would work just fine. Let me know how it turns out (and I’m sorry it took me so long to respond!)