Key Lime Truffles
There’s something about key lime desserts that instantly wakes up your taste buds. The first time I tried making these truffles, I underestimated just how bold key lime can be—I added way too much juice and ended up with a mixture that refused to firm up. Once I learned the right balance of zest, juice, and chocolate, these became one of the smoothest, brightest little treats in my kitchen.
What I love most is how refreshing they are. They’re creamy but not heavy, sweet with just the right amount of zing, and honestly, dangerously easy to pop one after another. If you enjoy citrus desserts, these tiny truffles might become your new obsession.
Ingredients
- 8 oz white chocolate, finely chopped
- 3 tablespoons unsalted butter
- ¼ cup heavy cream (or coconut cream for dairy-free)
- 2 tablespoons key lime juice
- 1–2 teaspoons key lime zest
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, shredded coconut, or melted white chocolate for coating
Substitutes & Tips:
- Dairy-free: use plant-based white chocolate and coconut cream.
- Regular lime works if key limes aren’t available, but the flavor will be slightly less floral.
- Add extra zest for a bolder lime punch without thinning the ganache.
- If your mixture becomes too soft, add a tablespoon more melted white chocolate.
Instructions / Method
- Heat the Cream:
- Warm heavy cream and butter in a small saucepan over low heat until just beginning to simmer.
- Melt the Chocolate:
- Place chopped white chocolate in a heatproof bowl.
- Pour the hot cream mixture over it and let sit for 1–2 minutes.
- Stir until smooth and fully melted.
- Add the Lime Flavor:
- Stir in key lime juice, zest, vanilla extract, and a pinch of salt.
- Mix well—white chocolate can be sensitive to liquid, so make sure it stays smooth.
- Chill the Mixture:
- Cover the bowl and refrigerate for 2 hours, or until firm enough to scoop.
- Shape the Truffles:
- Scoop small portions with a spoon or melon baller and roll between your palms into balls.
- If the mixture softens quickly, chill it again briefly.
- Coat the Truffles:
- Roll in powdered sugar, shredded coconut, or dip in melted white chocolate for a firm shell.
- Final Chill:
- Chill the truffles again for 20–30 minutes before serving to help them set beautifully.
Preparation & Cooking Time
Total Time: 2.5–3 hours (including chilling)
Prep Time: 20 minutes
Cook Time: 5 minutes
Serving Size: 14–16 truffles
Serving Suggestions
- Serve chilled—they taste brighter and fresher this way.
- Pair with iced tea or lemonade for a refreshing dessert moment.
- Store in the fridge for up to a week, or freeze for a month.
- Dip half the truffle in melted white chocolate for a pretty two-tone look.
FAQs
Can I make these ahead of time?
Yes—key lime truffles actually taste even better after a full night in the fridge.
How do I store leftover truffles?
Keep them in an airtight container in the refrigerator. If freezing, thaw for 10–15 minutes before eating.
Can I use regular lime instead of key lime?
Absolutely. The flavor will be a touch sharper, but still delicious.
Can I make these vegan?
Yes—use vegan white chocolate and full-fat coconut cream.
Why did my truffle mixture turn runny?
Too much lime juice can thin the ganache. Add a bit more melted white chocolate or chill longer to fix it.
Can I coat them in something other than sugar or coconut?
Crushed graham crackers or a thin layer of white chocolate work beautifully.
A Little Citrus Joy from My Kitchen
There’s something genuinely cheerful about these Key Lime Truffles—the aroma alone makes the whole kitchen feel brighter. They’re small, simple, and full of flavor, and I’ve found that even people who don’t usually love citrus desserts end up reaching for seconds.
If your first batch isn’t perfectly round or evenly coated, don’t worry. The charm is in the homemade touch, and once you taste that creamy lime center, you’ll understand why I keep coming back to this recipe
Key Lime Truffles
Ingredients
- 8 oz white chocolate finely chopped
- 3 tablespoons unsalted butter
- ¼ cup heavy cream or coconut cream for dairy-free
- 2 tablespoons key lime juice
- 1 –2 teaspoons key lime zest
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar shredded coconut, or melted white chocolate for coating
Instructions
- Warm heavy cream and butter over low heat until just starting to simmer.
- Place chopped white chocolate in a bowl and pour the hot cream mixture over it. Let sit 1–2 minutes, then stir until smooth.
- Stir in key lime juice, zest, vanilla, and a pinch of salt until well combined.
- Cover and refrigerate for about 2 hours, until firm enough to scoop.
- Scoop small portions and roll into balls. If too soft, chill briefly again.
- Roll truffles in powdered sugar, shredded coconut, or dip in melted white chocolate.
- Chill the coated truffles for 20–30 minutes before serving.
