Classic Key Lime Truffles
These delightful Classic Key Lime Truffles feature a creamy, zesty key lime filling enrobed in a smooth white chocolate shell, offering a perfect blend of sweet and tart.
Equipment
- Large bowl
- Electric mixer
- Plastic wrap
- Parchment-lined baking sheet
- Small cookie scoop or spoon
- Microwave-safe bowl or double boiler
- Fork or dipping tool
Ingredients
Truffle Filling
- 12 ounces cream cheese, softened
- 1 cup confectioners' sugar
- 1/4 cup key lime juice
- 2 teaspoons key lime zest
- 1/2 teaspoon vanilla extract
- Pinch salt
White Chocolate Coating & Garnish
- 16 ounces white chocolate chips
- 1 tablespoon coconut oil (optional, for smoother dipping consistency)
- Extra key lime zest or crushed graham cracker crumbs for garnish (optional)
Instructions
Preparation
- Beat the softened cream cheese in a large bowl with an electric mixer until smooth and creamy.
- Gradually add confectioners' sugar, beating until well combined and lump-free.
- Stir in key lime juice, key lime zest, vanilla extract, and a pinch of salt until the filling is smooth and fragrant.
- Cover the bowl and refrigerate for 1-2 hours until the mixture is firm enough to roll.
- Portion and roll the chilled mixture into 1-inch balls, then place them on a parchment-lined baking sheet.
- Freeze the rolled truffles for 15-20 minutes to firm them up for dipping.
Dipping & Finishing
- Melt white chocolate chips in a microwave or double boiler, stirring in coconut oil if desired for a smoother consistency.
- Dip each frozen truffle into the melted white chocolate, ensuring full coverage, and gently tap off excess.
- Place dipped truffles back on the baking sheet and immediately garnish with extra key lime zest or graham cracker crumbs before the chocolate sets.
- Refrigerate the truffles for 20-30 minutes to allow the chocolate coating to fully set before serving.
Notes
For best results, ensure the cream cheese is fully softened for a smooth filling. Freezing the truffles thoroughly before dipping provides a better coating experience and prevents the filling from melting into the chocolate.