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!
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)
- Combine cream and lime zest in a small saucepan over medium heat. Heat until it starts to simmer and bubble around the edges.
- Immediately remove pan from heat and cover with a lid, allowing the cream to infuse for 20 minutes.
- While cream is steeping, combine white chocolate, salt, and butter in a large microwave-safe bowl.
- Microwave for 45 seconds, to begin to melt chocolate and butter. Set aside.
- After cream has steeped for 20 minutes, return pan to stove and reheat, stirring occasionally, until it once again reaches a simmer.
- Remove from the heat and stir in lime juice.
- 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.
- Gently whisk cream and chocolate together, stirring until the mixture is smooth and all of the chocolate has melted.
- Cover the surface of the chocolate with plastic wrap and refrigerate until firm enough to roll, at least 4 hours or overnight.
- 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.
- 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.
- Repeat with the remaining chocolate.
- Store truffles in an airtight container in the refrigerator for up to a week. Bring them to room temperature before serving.