Dark Chocolate Key Lime Pie Truffles Recipe

Heat the cream and lime zest in a small saucepan over medium heat. Stir until the mixture barely comes to a boil. Remove from heat and allow the lime flavor to infuse into the cream for 30 minutes.

Place the chopped white chocolate into a medium heatproof bowl. Add the lime juice and butter to the bowl. Do not stir yet, and set aside.

After 30 minutes, place the lime-infused cream back over heat until it barely begins simmering again. Remove from heat and strain it through a mesh sieve overtop the white chocolate to remove the zest.

Gently begin stirring the white chocolate mixture with a rubber spatula in one direction. Use gentle, circular motions in doing so.

Once all of the white chocolate is completely smooth, cover with a piece of plastic wrap pressed on the top of the ganache filling.

Let it sit at room temperature for 1 hour, then transfer to the refrigerator for 5 to 6 more hours or overnight. After chilling, the ganache filling will be smooth and a little soft, but still manageable by hand.

Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Measure 1 teaspoon of ganache filling and roll into a ball. Place on the prepared baking sheet. Wipe hands clean with a paper towel between each truffle rolling. Repeat rolling remaining truffles.

Refrigerate the truffles.

Place the bittersweet chocolate in a medium heat-proof bowl. Melt in 30-second increments in the microwave, stirring after each increment until completely melted and smooth.

Let the warm chocolate sit for 5 minutes to slightly cool before dipping.

Remove the truffles from the refrigerator, then begin dipping them into the chocolate. Place the dipped truffles back onto the baking sheets.

Melt the white chocolate and candy melts together in the same manner as the chocolate.

Using a fork or a squeeze bottle, drizzle the chocolate-candy melt mix over the truffles.

Allow the truffles to set at room temperature for at least 1 hour.

Serve, and enjoy!