Yes…they are so yummy! They were really quite simple, too…which I think makes them even yummier. My Mom and I sat one evening brainstorming all of the different types of truffles we could make while we were eating one of her amazing pecan pie truffles. I have quite a list of flavors and ingredients. Key Lime is the flavor I was most excited about trying. I had found some key limes on my last grocery trip. I decided to use Ghiradelli’s white chocolate chips as my base. I don’t have an actual double boiler, and oddly I don’t have a stainless steel bowl…so I improvised.
Yep, I have a pot with a steamer insert that my sauce pan happens to fit nicely inside of. So I dumped one bag of white chocolate chips in and started zesting limes.
Arent the key limes cute? They are small, round, and smooth skinned limes…with a milder flavor than a regular lime. You could substitute regular limes, but I would say one lime is equivalent to 3 key limes. I used 6 key limes for this batch. Then I added in 4 tablespoons of butter and 4 tablespoons of heavy cream.
This takes a little patience…stir…stir…stir…until it is nice and smooth.
I think the bits of zest are so pretty. Then I added in the juice of those 6 key limes. When I started, I didn’t know exactly how much of the zest & the juice I would need. I wanted it to taste tart, but not too tart. Here is my little trick when I zest and juice citrus fruits…
I flip the microplaner (or fine grater, whatever I’m using) over and juice over it…the holes allow the juice to go through, but also catches the seeds…no need for a strainer or another dirty tool ;). Then I covered it and put it in the fridge to chill for 2 hours or so…until it was nice and firm. When it has firmed up, you can scoop it out…I have a handy dandy cookie dough scooper that made this job much easier. I started out with a melon baller, because I wanted them to be smaller…but the truffles did not want to come out of that.
Working quickly, I rolled these between my hands to help form them into perfect little balls. They didn’t stick to my hands much, but you really have to work fast to keep the mixture from softening from the heat of your hands.
These go into the freezer for a bit. My original intentions were to dip these into melted white chocolate…I thought they would be so pretty. I went through 2 bags of white chocolate chips…they kept seizing up. I guess I scorched them…oh well, I’m all about plan B and improvisation. I decided rolling them in powdered sugar would be the next best thing…
I think they look like little snowballs…perfect for the holidays!
- 11 ounces white chocolate chips
- 6 key limes, zest and juice
- 4 tablespoons butter
- 4 tablespoons heavy cream
- Melt white chocolate chips together with zest, butter and cream in a double boiler until smooth and combined. Blend in the lime juice until well incorproated. Cover and refrigerate for at least 2 hours.
- Scoop out balls of the chilled mixture and place on a parchment lined cookie sheet. Working quickly roll into balls with hands. Place in freezer for at least an hour. Roll in powdered sugar. I store mine in the freezer.
Today’s secret revealed…I may have shared this before…but prior to my pregnancy with Em, I didn’t care for lemon or lime flavored treats (except for key lime pie, always been a fan of that)…with her I craved all things lemon and lime. I would go to a restaurant for lunch just to finish with their lemon bars! Now I’m practically obsessed. Pin It