Summer is still in full swing here in Wisconsin and my kids are officially driving me nuts. It's about that time when I wished they can all go back to school!
With all the running around with their activities, I wanted to make a simple snacking type of dessert. Meet my simple key lime pie truffles. A perfect bite sized snack for summer nights!
A silky and tangy key lime ganache with a sweet graham cracker coating makes me feel like I am enjoying a real key lime pie, but without all the mess! They are easy and require no baking time at all!
My husband is the key lime guru in this house, but after a super busy week with me as a chauffeur, I wanted to make something quick! So after much negotiation with him, we agreed on the key lime pie truffles instead of my toasted coconut key lime pie! Did I mention he is trying to lose some weight and these truffles were definitely less in calories! A win win for me!
What makes these key lime truffles amazing?
- SUPER DUPER easy to make
- Kid friendly
- Healthier snack option, that is if you only stick to a couple!
- A rich and silky smooth lime ganache that melts in your mouth!
Step by step instructions
Prepare the baking sheets and zest: Line two baking sheets with parchment paper and set aside. Zest two tablespoon of key limes into a bowl and set aside.
Make the truffles: In a saucepan, add the heavy cream and lime zest. Bring to a gently boil and then remove from heat. This will allow the lime flavor to infuse within the cream. Let it sit for 30 minutes.
In a heat proof bowl, add the chopped white chocolate, lime juice and butter. Do not mix. Put saucepan back on heat until it reaches a gently boil again. Remove from heat and then place a mesh sieve on top of the heat proof bowl, and pour cream mixture straining the lime zest out of the saucepan.
Gently, stir the white chocolate mixture with circular motions. Once the mixture is smooth, cover the top with plastic wrap and let it sit at room temperature for 1 hour. Then, transfer to fridge after for at least 6 hours or overnight.
Assembling the truffles and graham cracker coating: After chilling, take 1 tablespoon of the ganache and roll between your fingers. Place them on the prepared baking sheets. Repeat with remaining ganache and put in the fridge while you gather ingredients for the graham cracker crumbs.
Remove the truffles from the fridge. Roll each ball into graham cracker crumbs. Serve and enjoy! Store leftovers in fridge in an airtight container.
Variations and substitutions
- Substitute the ganache filling with cream cheese filling
- Use dark chocolate or milk chocolate for outside coating on the truffle
- If you want a coconut base, use desiccated coconut or process unsweetened coconut in the food processor.
- If you don't have key limes, regular limes will also work.
- If you don't have bread crumbs already handy, take 3-4 graham crackers and process them in the food processor.
You can use almond flour as a substitute as well.
They freeze great. Place in an airtight container in the freezer for up to 3 months.
Key lime pie truffles
- 1 Electric mixer
- 1 Baking sheet
- 1 Silicon Spatula
- 1 Large saucepan
- 1 Food processor
Key lime truffles
- ¾ cup heavy cream
- 2 tablespoon lime zest
- 14 oz white chocolate coarsely chopped
- 1 tablespoon lime juice
- 2 tablespoon unsalted butter room temperature and cubed
- 1 cup graham cracker crumbs
Key lime truffles
- Add the heavy cream and lime zest to a large saucepan and heat over medium. Stir only until the mixture comes to a gentle boil. Remove from heat and let it sit for 30 minutes. This will allow the lime flavor to infuse well into the mixture.
- In a microwavable bowl, add the chopped white chocolate, lime juice, and unsalted butter. Do not stir, just set aside.
- After 30 minutes has passed, place the saucepan over medium heat again until just simmering. Remove from heat. Place a mesh sieve over the white chocolate mixture in bowl, and pour cream over to remove lime zest.
- Gently begin stirring the white chocolate mixture in one direction. Do not over stir. Once the mixture has completely melted and is smooth, add a piece of plastic wrap to the top of the ganache. Let it sit at room temperature for 1 hour and then transfer to the fridge for at least 6 hours. Overnight will work as well.
- After refrigerating the ganache, the filling will be soft enough to roll into balls. Line two baking sheets with parchment paper. Set aside.
- Take 1 teaspoon of ganache filling, roll between your hands into a ball. Place each ball on the prepared baking sheet. Repeat with the remaining ganache, cleaning hands in between. Place baking sheets in the fridge to chill while making coconut coating.
Graham cracker coating
- In a small bowl, add graham cracker crumbs. Roll each truffle in crumbs and put back in fridge.
- Truffles are best stored in the fridge for up to a week in an airtight container.
Summer time snacks
- Delicious lemon curd swiss roll
- Amazing strawberry mango cheesecake
- Rocky road ice cream sandwiches
- Fresh Raspberry cupcakes
Fun fact of the day!
When you remember a past event, you are remembering the last time you remembered it. Ponder on that for a sec!