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.



Chocolate Truffles


You can never have too much chocolate, so here is a simple, tasty recipe for making your own truffles.  I tried out three coating ingredients, cocoa powder (top two rows in photo), cinnamon sugar (third row), and powdered sugar (bottom row), and decided that the cocoa powder works best.  It coats the chocolate ganache the most evenly and easily, unlike powdered sugar, which tends to clump.  The cinnamon sugar adds an interesting kick to the truffles, but if the ganache is too soft, it will keep getting absorbed into the chocolate as you shape the truffles.

Original recipe


Chocolate Truffles
From The New York Times

Yield: 24 truffles

  • 7/8 cup heavy cream
  • 8 oz good quality bittersweet chocolate, chopped finely (otherwise it won’t dissolve completely in the heavy cream)
  • Coating ingredient(s): unsweetened cocoa powder, cinnamon sugar, and/or powdered sugar for coating truffles (about 1 heaping spoonful of each)


  1. Heat cream in a pot until it steams.
  2. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.  (This is the ganache.)
  3. Cover bowl of ganache and chill in refrigerator until solid all the way through, 1 to 2 hours.
  4. Prepare desired coating ingredient(s), placing each in its own small bowl.
  5. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and drop it into a bowl of coating ingredient.  (I didn’t have either, so I just resigned myself to sticky hands.)
  6. Sprinkle coating ingredient over ganache and quickly roll it into a ball with your fingertips.
  7. Repeat, lining truffles on a plate or a baking sheet.  If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes.
  8. Serve immediately or store, wrapped in plastic, in refrigerator for up to 4 days.