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!Print