White Chocolate Lime Truffles


Truffles are fun and relatively simple to make, not to mention gluten free.  If you like white chocolate and lime, you should give these a try!

Original recipe


White Chocolate Lime Truffles
Adapted from The Spruce

Yield: 16 truffles


  • 1/3 cup+1 tablespoon heavy cream
  • Zest of 1 lime
  • 1 tablespoon lime juice
  • 1 1/4 cup (9 ounces) white chocolate, chopped OR white chocolate chips
  • Pinch of salt
  • 4 tablespoons butter, cut into small pieces
  • 1 cup shredded coconut (optional)


  1. Combine cream and lime zest in a small saucepan over medium heat.  Heat until it starts to simmer and bubble around the edges.
  2. Immediately remove pan from heat and cover with a lid, allowing the cream to infuse for 20 minutes.
  3. While cream is steeping, combine white chocolate, salt, and butter in a large microwave-safe bowl.
  4. Microwave for 45 seconds, to begin to melt chocolate and butter.  Set aside.
  5. After cream has steeped for 20 minutes, return pan to stove and reheat, stirring occasionally, until it once again reaches a simmer.
  6. Remove from the heat and stir in lime juice.
  7. Place a wire mesh strainer over the bowl of chocolate and butter, and pour hot cream through the strainer over the chocolate.  Press down on the lime zest in the strainer with a spoon to extract all of the remaining juice.
  8. Gently whisk cream and chocolate together, stirring until the mixture is smooth and all of the chocolate has melted.
  9. Cover the surface of the chocolate with plastic wrap and refrigerate until firm enough to roll, at least 4 hours or overnight.
  10. While chocolate is chilling, if desired, prepare coconut topping by chopping it by hand or in a food processor.  You’ll want to get it as fine as possible, otherwise it will be difficult to roll and won’t taste as good.
  11. Once the chocolate has set sufficiently, use a teaspoon to scoop a ball from the chocolate and roll it between your hands until it is round.  If using the coconut, roll the truffle in the chopped coconut until it is completely covered.
  12. Repeat with the remaining chocolate.
  13. Store truffles in an airtight container in the refrigerator for up to a week.  Bring them to room temperature before serving.



Key Lime Pie


Yay for key lime pie!  The recipe is both simple and reliable, the best kind there is.  To make gluten-free graham crackers for the crust, you can use this recipe.  It’s definitely worth the time!

Original pie recipe

Key Lime Pie
Adapted from the Food Network

1 1/2 cups graham cracker crumbs
a little less than 1/4 cup sugar
5 tablespoons butter, melted
1 (14-oz) can sweetened condensed milk
1/2 cup key lime juice (such as Nellie and Joe’s Famous Key West Lime Juice)
1 egg

  1. Preheat oven to 375ºF.
  2. Crush graham crackers.  I usually place them in a big Ziploc bag and crush them with a rolling pin.
  3. With your hands, mix together the graham cracker crumbs, sugar, and butter in a bowl.
  4. Press mixture firmly into a 9-inch pie pan.
  5. Bake 8 minutes.
  6. Let pie shell cool to room temperature (a little warmer is okay).
  7. Decrease oven temperature to 325ºF.
  8. In a clean bowl, whisk together condensed milk, key lime juice, and egg.
  9. Pour filling into pie shell and bake for 25 minutes.
  10. Let pie cool on the counter until you can touch the pan, then chill it in the fridge for 2 hours.  (You can eat it sooner too if you’re impatient, but it tastes best cold.)