Listen up, friends! You absolutely have to add making these Key Lime Pie Truffles to your to-do list! No ifs, ands, or buts about it!
Hear me out. Dark chocolate and Key Lime Pie are a match made in tropical heaven. For real. Whoever first thought to combine the two is an absolute genius! I was first introduced to this flavor combo on a trip to Key West, where I ate a piece of Key Lime Pie on a stick covered in dark chocolate (see it here). I was hooked from the first bite and have since longed to recreate the divine dessert at home. But the process is a little messy and the result is not exactly snack-sized. Enter these little baby truffles.
I’m going to warn you – do not get scared off by the key lime pie filling’s potency prior to assembling the final product. I took a little bite of the filling before dipping it in the dark chocolate and was so close to calling it quits. How thankful I am that I did not! This key lime pie filling needs this dark chocolate coating big time. They balance one another out beautifully, so give it a chance and see the filling through. You won’t regret it!
I’m not the best truffle maker in the land by a long shot. I don’t have steady hands and I can be pretty impatient, especially when chocolate is involved. But I decided these were too fantastic not to share with you just because they didn’t look like they came from a magazine.
Call me over after your batch is ready if you’d like to share! There aren’t any left in our fridge, and after writing this post and staring at the pictures, they’re all I can think about!
- 6 tablespoons heavy cream
- zest of 1 lime (about 1 ½ teaspoons)
- 7 ounces white chocolate, coarsely chopped
- ½ tablespoon fresh lime juice
- 1 tablespoon unsalted butter, softened to room temperature and cut into 4 pieces
- 9 ounces semisweet chocolate chips
- 2 ounces white chocolate, coarsely chopped (for white chocolate drizzle; optional)
- In a small saucepan over medium heat, combine heavy cream and lime zest. Stir the mixture until it just begins to boil, then remove the saucepan from heat. Allow the lime zest to infuse the cream for approximately 20 minutes.
- While waiting on the cream, transfer the chopped white chocolate, lime juice, and unsalted butter to a medium heatproof mixing bowl. Do not mix ingredients together just yet.
- After 20 minutes, return the saucepan containing the cream and lime zest back to medium heat until it just barely begins to simmer. Remove saucepan from heat. Over the mixing bowl containing the chocolate, lime juice, and butter, place a fine mesh sieve. Carefully pour the heavy cream mixture through the sieve and into the mixing bowl. Set the saucepan and sieve aside and gently stir the white chocolate mixture in one direction using a small rubber spatula. Continue stirring gently and in one direction until white chocolate is melted and mixture is smooth (see note).
- Once chocolate mixture is smooth, place plastic wrap directly on top of the white chocolate mixture (with plastic wrap touching mixture). Allow the mixture to sit at room temperature for 1 hour. After 1 hour, transfer the mixture to the refrigerator. Refrigerate for at least 5-6 hours up to overnight.
- After mixture has chilled, line a baking sheet with parchment paper or a silicone baking mat. Measure 1 teaspoon of white chocolate filling and roll in your hands to create a ball. Place on prepared baking mat. Continue until all truffles are rolled. Place the baking sheet in the fridge while you prepare the chocolate coating.
- Place the semisweet chocolate chips into a medium heatproof bowl. Melt chocolate in microwave in 30 second increments, stirring between each increment until chocolate is smooth and totally melted. Let chocolate cool for about 2 minutes before coating truffles.
- Remove truffles from fridge and begin dipping into the melted semisweet chocolate one at a time. I had the best luck using a small spoon to help dip truffles (the truffle filling is a bit too soft for using a toothpick). Coat the truffle in the semisweet coating and place coated truffles back onto baking sheet.
- Optional: After all truffles are coated, melt the 2 ounces of white chocolate for drizzling using the same method as used for the semisweet coating. Transfer melted white chocolate to a small Ziploc bag using a spoon, make a tiny snip in one corner of the bag using scissors, and carefully drizzle white chocolate over coated truffles.
- Allow truffles to set at room temperature for 1 hour. Store truffles in in the refrigerator for up to 1 week. (I placed my truffles in an airtight container and covered the tops of the truffles with plastic wrap prior to placing a lid on the container to prevent moisture from settling on truffles.)
Recipe slightly adapted from Sally’s Baking Addiction