Key Lime Pie Truffles
These Key Lime Pie Truffles feature a smooth white chocolate ganache flavored with fresh lime juice, lime zest, and a touch of lime extract. Each creamy truffle is rolled in sweet graham cracker crumbs for an easy no-bake treat with classic key lime pie flavor.
Equipment
- Small saucepan or microwave-safe bowl
- Heatproof mixing bowl
- Small mixing bowl
- Spoon or whisk
- Microplane or fine grater
- Measuring cups and spoons
- Tablespoon or small cookie scoop
- Baking sheet or plate
- Parchment paper
Ingredients
Key Lime Ganache
- ½ cup heavy cream
- 4 tablespoons key lime juice, about 4 key limes or 2 medium regular limes
- 1 tablespoon key lime zest, about 4 key limes or 2 medium regular limes
- 1 tablespoon butter
- 2¾ cups white chocolate, finely chopped
- ¼ teaspoon pure lime extract
- 1 pinch salt
- Green food coloring, optional
Graham Cracker Coating
- ½ cup graham cracker crumbs, about 4 full sheets
- 1 tablespoon granulated sugar
- 1 pinch salt
Optional Coatings
- Dark chocolate, melted
- Desiccated coconut
Instructions
1. Heat and Infuse the Cream
Combine the heavy cream, butter, lime juice, and lime zest in a small saucepan.Bring the mixture to a gentle boil, then immediately remove it from the heat. Let it sit for 30 to 60 minutes so the lime flavor can infuse into the cream.For the microwave method, combine the same ingredients in a microwave-safe bowl. Heat for 60 to 90 seconds, or until bubbling, then let the mixture sit for 30 to 60 minutes.2. Reheat the Cream
After the infusion time, reheat the cream mixture on the stove or in the microwave until it just begins to boil.3. Make the Ganache
Place the finely chopped white chocolate in a heatproof bowl.Pour the hot cream mixture over the chocolate and let it stand undisturbed for 1 minute.Stir until the chocolate melts and the ganache becomes smooth.If small pieces of chocolate remain, microwave the mixture for 30 seconds, then stir again until completely smooth.4. Add the Lime Extract
Stir in the lime extract and 1 pinch of salt.If you want lightly colored truffles, stir in a small amount of green food coloring.5. Chill the Ganache
Cover and refrigerate the ganache until completely chilled and firm enough to scoop and shape.The source does not give a specific chilling time, so use the consistency of the ganache as your guide.6. Prepare the Graham Cracker Coating
In a small bowl, combine the graham cracker crumbs, granulated sugar, and remaining pinch of salt.7. Shape the Truffles
Scoop approximately 1 tablespoon of chilled ganache.Gently roll it between your palms to form a smooth ball. Continue until all the ganache has been shaped.8. Coat the Truffles
Roll each truffle in the graham cracker mixture until evenly coated.If the crumbs do not stick, allow the shaped truffles to sit briefly at room temperature. Once the outside becomes slightly softer and tacky, roll them in the crumbs again.9. Chill and Serve
Arrange the finished truffles on a parchment-lined baking sheet or plate.Keep refrigerated until ready to serve.
Notes
Optional Chocolate or Coconut Coating
Instead of graham cracker crumbs, the truffles can be rolled in desiccated coconut. For a chocolate coating, microwave the chocolate for 30 seconds at a time, stirring between each interval, until smooth. Dip each truffle into the melted chocolate, allow the excess to drip off, then place it on parchment paper until the coating sets.- Avoid the lime pith: Zest only the colored outer portion of the lime peel. The white pith underneath is bitter and can affect the flavor of the ganache.
- Regular limes: If key limes are unavailable, approximately 2 medium regular limes can be used for the juice and zest.
- Finely chop the white chocolate: Small, evenly chopped pieces melt more easily when combined with the hot cream.
- Chill until firm: The ganache must be firm before shaping. If it becomes too soft while rolling, return it to the refrigerator.
- Coating the truffles: If the graham cracker mixture does not stick, let the shaped truffles warm slightly at room temperature until their surfaces become tacky.
- Alternative coatings: Dark chocolate and desiccated coconut are both suitable alternatives to the graham cracker coating.