Dark Chocolate Key Lime Truffles

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
Topping
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 aside.

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 chocolate coating.

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.