Classic Key Lime Truffles
These delightful Classic Key Lime Truffles are a perfect blend of tangy and sweet, featuring a creamy Key lime center coated in white chocolate. They are easy to make and a refreshing treat for any occasion.
Equipment
- medium bowl
- electric mixer
- plastic wrap
- baking sheet
- parchment paper
- small cookie scoop
- microwave or double boiler
- fork or dipping tool
Ingredients
Truffle Filling
- 8 ounces full-fat cream cheese, softened
- 3 cups powdered sugar, sifted
- ¼ cup freshly squeezed Key lime juice
- 1 tablespoon lime zest, from 1-2 Key Limes
- ½ teaspoon vanilla extract
Coating & Garnish
- 12 ounces good quality white chocolate, chopped
- Green food coloring optional
- Graham cracker crumbs optional
- shredded coconut optional
- extra lime zest optional
- sprinkles optional
Instructions
Prepare the filling
- In a medium bowl, beat softened cream cheese until smooth and creamy. Gradually add sifted powdered sugar, Key lime juice, lime zest, and vanilla extract, mixing on low then increasing speed until light and fluffy. Add green food coloring if desired.
Chill and Roll Truffles
- Cover the mixture and refrigerate for at least 2 hours, or until firm enough to roll. Line a baking sheet with parchment paper, then scoop and roll the chilled mixture into 1-inch balls, placing them on the sheet. Freeze the rolled truffles for 15-20 minutes.
Coat Truffles
- While truffles freeze, gently melt the white chocolate until smooth. Dip each frozen truffle into the melted chocolate, letting excess drip off, then immediately place back on the parchment-lined baking sheet. Optionally, sprinkle with graham cracker crumbs, shredded coconut, or extra lime zest before the chocolate sets. Refrigerate for at least 30 minutes until the chocolate coating is completely set.
Notes
For best results, ensure all ingredients are at room temperature, especially the cream cheese, to avoid lumps. When melting white chocolate, be careful not to overheat it, as it can seize. If the chocolate is too thick, you can add a tiny bit of coconut oil or vegetable shortening to thin it out. These truffles are best stored in an airtight container in the refrigerator.