Tangy citrus chocolate bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ cup heavy cream
02 -
4 tablespoons key lime juice (about 4 key limes juiced or 2 medium limes)
03 -
1 tablespoon key lime zest (about 4 key limes zested or 2 medium limes)
04 -
1 tablespoon butter
05 -
2 ¾ cups white chocolate, chopped finely
06 -
¼ teaspoon pure lime extract
07 -
2 pinches of salt, divided
08 -
½ cup graham cracker crumbs (about 4 full sheets of graham crackers)
09 -
1 tablespoon granulated sugar
→ Optional
10 -
Dark chocolate for dipping
11 -
Desiccated coconut for coating
12 -
Green food coloring
# Instructions:
01 -
You can do this in a small sauce pan on the stove or in the microwave. If using a stove, heat the cream and butter with lime zest and juice and bring to a boil. Remove from heat, and let the mixture sit and infuse for 30-60 minutes. If using the microwave, heat the cream and butter with juice and zest, in a microwave-safe bowl, for 60-90 seconds until the mixture is bubbling. Let cream sit for 30-60 minutes.
02 -
Reheat cream on the stove or in the microwave until boiling. Pour hot cream over chocolate and let sit for 1 minute.
03 -
Stir until smooth. If needed, microwave for 30 seconds and stir until chocolate is completely smooth and melted. Stir in a pinch of salt and pure lime extract. If you'd like to add green food coloring, do it now. Chill in the fridge until solid.
04 -
Scoop about a tablespoon of ganache and roll it in between your hands until you have a smooth ball.
05 -
Mix graham cracker crumbs with sugar and a pinch of salt in a small bowl. Roll truffle ball in the graham cracker crumbs until completely coated. If the graham cracker crumbs aren't sticking, let the truffle mixture sit on the counter until it softens up more. The crumbs will stick better when the truffle mixture is a little softer.
06 -
Alternatively you can dip the truffle in chocolate or roll it in desiccated coconut. Melt your chocolate in a microwave-safe bowl for 30 seconds, then stir. Repeat this until the chocolate is completely melted and smooth. Dip the truffle in chocolate and shake off any excess chocolate. Let cool and set up on a cooling rack or a piece of parchment paper.
# Notes:
01 -
Try coconut or chocolate if you don't love graham cracker crumbs. Desiccated coconut is not common in the United States - to make your own, take sweetened coconut flakes and give them a quick blitz in the food processor or a high speed blender.
02 -
While zesting key limes, be careful not to zest any of the pith (the white skin underneath the green outer skin) as it is bitter and will give your truffles an off taste.
03 -
If graham cracker crumbs aren't sticking to the truffles, let the rolled truffles come to room temperature to become slightly tacky.