24 ounces white chocolate or white chocolate morsels
3 teaspoons grated lime zest
1 cup sifted powdered sugar
Instructions
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.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/12/white-chocolate-lime-truffles.html