White Chocolate and Lime Truffles
These white chocolate truffles spiked with lime should be on your holiday table.
Citrus can be overlooked during the holidays, even though clove-studded oranges and sweet grapefruit cookies should be seasonal staples. Plus, I think citrus is one of those notes that can pleases palate even once they’re maybe a little tired of chocolate and peanut butter (if that’s even possible). Of course, citrus is just coming into season, too, so it’s a smart time to incorporate more of this bright flavor into the holiday table. Which brings me to these white-chocolate lime truffles, which are perfect for gift-giving and a wonderful addition to any get-together.
Combining this white-chocolate truffle with the original truffle recipe found here would make such a nice gift. You can find little white truffle cups in the baking aisle or a specialty kitchen store, for pretty presentation. Grab cellophane baggies and ribbon, too, so you can wrap them up like this.
Or, if you’re serving the truffles at a party, arrange them on pretty plates, garnishing with a nice twist of thinly sliced lime zest, to bring the flavor and color to life. Note that when you’re making these, you’ll want to take a bit of extra care: white chocolate is much more finicky than dark, so keep a close eye on it and stir evenly and gently.
Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just stuff like fruit, cream, and chocolate. Don’t miss her gluten-free lemon squares.
- ⅓ cup heavy or whipping cream
- 24 ounces white chocolate or white chocolate morsels
- 3 teaspoons grated lime zest
- 1 cup sifted powdered sugar
- In the metal or glass bowl of an electric mixer set over simmering water (to make a double boiler), slowly and gently melt together the white chocolate and whipping cream until smooth and silky.
- Immediately remove the bowl from the heat and stir in the grated lime zest. Place plastic wrap on top of the surface of the chocolate to prevent a skin from forming, and refrigerate for 30 minutes until cool.
- Then attach the bowl to your electric mixer and whip the mixture on medium speed for 3 minutes, scraping sides occasionally. Replace the plastic wrap on top of the mixture and refrigerate at least 2 hours or up to overnight.
- When ready to make the truffles, place the powdered sugar in a wide, shallow bowl. Scoop the chocolate mixture with a spoon or melon baller, approximately 1 tablespoon per truffle. Roll between your hands to make a nice smooth ball, then roll in powdered sugar and set aside.
- Continue with the rest of the mixture. These can stay outside of the refrigerator in a cool spot for about a week, after that (though it’s doubtful there will be any left!) keep in the refrigerator.