When I made the “Cowboy Caviar” yesterday, I saved the zest from the limes I used to flavor the dish with the thought that I’d make mini lime cheesecakes today. Plans changed, however, when I found this recipe for white chocolate truffles infused with lime and rolled in sweetened coconut. I changed the recipe a bit to create a more intense lime flavor and the results were creamy, decadent truffles with a punch of lime, coated in a beautiful mix of pure white shredded coconut and bright green lime zest.
Serves/Yields: 12-20 truffles (depending on how big you make them)
Prep. time: 10-15 minutes, plus the 4 or more hours required to let the white chocolate mixture chill
Cooking time: Just a few minutes required to bring the cream to a simmer twice
- 1/3 cup and 1 tbsp. heavy cream
- Zest of 3 limes (keep the zest of the third lime separate from the zest of the other two limes)
- 1 tbsp. fresh lime juice
- 9 ounces white chocolate chips
- 4 tbsp. (1/2 stick) unsalted butter, cut into small cubes
- 1 cup shredded sweetened coconut
- A pinch (seriously, just a tiny bit) salt
In a small pot, combine the heavy cream and lime zest and heat over medium high heat until the mixture begins to simmer and bubble around the edges. Remove from heat and immediately cover the pot with a lid and let the mixture steep for 10-15 minutes (this will allow the lime zest to infuse the cream with its flavor).
In the meantime, add the white chocolate, butter, and pinch of salt to a microwaveable dish and heat it in the microwave for 1 minute.
When the 10-15 minutes of steeping is over, remove the lid from the pot of lime zest and cream and bring the mixture once again starts to bubble around the edges. Remove the simmering mixture from heat and stir in the fresh lime juice. Pour the cream mixture through a strainer into the bowl of white chocolate and butter and, with a spoon, press the lime zest against the holes of the strainer to push through any last bit of lime juice. Whisk together the cream and white chocolate mixture until it is smooth and creamy. Cover the dish with a tight-fitting lid or plastic/cling wrap and place in refrigerator to chill, for 4 hours or more (the chocolate must be chilled in order to be easily handled when rolling it into truffle ball shapes later).
While the mixture is chilling, finely chop the coconut (by hand or with a food processor) and add the zest of a third lime to the mixture. Gently toss the mixture until the coconut and lime zest are well blended.
Once the chocolate mixture has chilled enough and can be handled without melting or smearing easily, use a teaspoon to scoop out some of the mixture and roll it between your hands until a small ball forms (about 1 inch in size). Repeat until the mixture is gone—you should be able to make at least 12 truffles (the original recipe said it would make 12, but I managed to make 21, and they were still a good size). Roll the truffles in the coconut and lime zest mixture and serve.
Keep in an airtight container in the fridge. Best served at room temperature.
These truffles are incredibly creamy and rich and the coconut and lime zest coating add texture. The intense lime flavor is so summery and fresh and the white chocolate makes these truffles very sweet.