I've mentioned before how key lime pie became a favorite for me and my husband while on vacation in Florida. Not that we (I) ate a giant key lime pie milkshake for breakfast one morning (shortly after eating Dunkin' Donuts. How were we supposed to know we'd find milkshakes that morning at a fruit stand?)
So this recipe from Sally's Baking Addiction obviously caught my eye because not only was it key lime, but it also involved truffles and dark chocolate rather than the white that is usually associated with key lime. These little gems are good. There's a bit of a process that Sally uses, which results in truly creamy truffles. I didn't snap any pictures because I wasn't completely in love at first and then ate them all without pictures. Worth a repeat adventure, although no promises on photos then either.
Dark Chocolate Key Lime Truffles
3/4 cup heavy cream
zest of 2 limes
14 oz. white chocolate, coarsely chopped
1 Tbsp. fresh lime juice
2 Tbsp. unsalted butter, softened and cut into 4 pieces
18 oz. bittersweet chocolate
4 oz. white chocolate, coarsely chopped
3 green candy melts
Heat the cream and lime zest in a small saucepan over medium
heat. Stir it until the mixture barely comes to a boil. Remove from heat,
and allow the lime flavor infuse into the cream for 30 minutes.
Meanwhile, place the chopped white chocolate into a medium heatproof
bowl. Add the lime juice and butter to the bowl. Do not stir yet. Set
After 30 minutes, place the lime-infused cream back over heat until
it barely begins simmering again. Remove from heat, and strain it through
a mesh sieve into the white chocolate to remove the zest. Gently
begin stirring the white chocolate mixture with a rubber spatula in one
direction. Do not forcefully stir it. Use gentle, circular motions. Once
all of the white chocolate is completely smooth, cover with a piece of
plastic wrap pressed on the top of the ganache filling. Let it sit at
room temperature for 1 hour, and then transfer to the refrigerator for 5-6
more hours or overnight.
After chilling, the ganache filling will
be smooth and a little soft, but still manageable.Line two large baking sheets with
parchment paper or silicone baking mats. Set aside. Make sure you have
enough room in your refrigerator for the baking sheets because the
truffles must chill after being rolled in the next step.
Measure 1 teaspoon of ganache filling, and
roll between your hands into a ball. Place on the prepared baking sheet.(Keep wiping your hands on a paper towel or rinsing/drying them because clean hands work best for rolling the sticky stuff.) Repeat
rolling remaining truffles. Refrigerate the truffles as you melt the
Place the bittersweet chocolate in a
medium heat-proof bowl. Melt in 30 second
increments in the microwave, stirring after each increment until
completely melted and smooth. Let the warm chocolate sit for 5 minutes
to slightly cool before dipping.
Remove truffles from the refrigerator, and begin dipping into the chocolate. Place the dipped truffles back onto
the baking sheets. Melt the white chocolate and candy melts (if using)
together using 30-second intervals. Using a
fork or a squeeze bottle, drizzle over the truffles. Allow truffles to
set at room temperature for at least 1 hour or chill for 30 minutes. Store in the refrigerator during warmer months, but serve at room temperature. Makes about 60 small truffles.