Dark Chocolate Key Lime Pie Truffles

Smooth-as-silk key lime ganache filling enrobed in dark chocolate. These homemade truffles make me weak at the knees!

Dark Chocolate Key Lime Pie Truffles recipe on sallysbakingaddiction.com

Today, 12 days before Sally’s Candy Addiction Cookbook‘s manuscript is due, I’m going to show you exactly how to make one of my favorite truffle recipes. I’ve been surrounded by truffles for the past three months (everyday I’m trufflin’) and have about 1 billion truffle recipe ideas in my head!

You’d think I’d be sick of truffles by now. But, common. Bring on the chocolate!

Dark Chocolate Key Lime Pie Truffles recipe on sallysbakingaddiction.com

Here is exactly where this recipe idea came from. About 10 years ago, my friend Amy was telling me about these incredible dark chocolate covered key lime pie treats she had in Florida one time. Key lime pie is her favorite dessert. Instead of birthday cake each year, she has key lime pie.

Back to those dark chocolate key lime pie treats. The slices of pie are frozen and sold on a stick. Yes, frozen key lime pie slices… on a stick… covered in chocolate. Have mercy. Amy says they are the ridiculously good. Uh, I can imagine. Naturally, the thought of them hasn’t escaped my mind in 10 years. So I recreated them. Sorta.

Key lime pie truffles… the centers are made from white chocolate and lime infused cream. Citrus-y tart lime pairs wonderfully with sweet white chocolate, no? To avoid a sugar rush (well, as best as we can), I cover the key lime truffles in dark chocolate. A little white chocolate drizzle, tinted very light green, is the perfect finishing touch.

These dark chocolate key lime pie truffles are every bit as creamy, luscious, and extravagant as you see here.

Dark Chocolate Key Lime Pie Truffles recipe on sallysbakingaddiction.com

Chocolate truffles are special, which is why you usually buy them. There’s a lot you need to know about making them at home. It’s not simply melting chocolate with cream and rolling into a ball. It is so much more than that! That’s why I’m writing an entire chapter about them in my book! But I promise, they’re approachable and you can do this.

Here is the recipe if you’d like to skip all that. Below the recipe are step-by-step photos and lots of tips and tricks to help you make the very best truffles ever. Really really. Ever.

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Dark Chocolate Key Lime Pie Truffles

  • Author: Sally
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours, 30 minutes
  • Yield: 60 truffles
  • Category: Candy
  • Method: No Bake
  • Cuisine: American

Description

Smooth-as-silk key lime ganache filling enrobed in dark chocolate. These homemade truffles make me weak at the knees!


Ingredients

Truffles

  • 3/4 cup (180ml) heavy cream*
  • zest of 2 limes
  • 14 ounces (395g) white chocolate, coarsely chopped*
  • 1 Tablespoon (15ml) fresh lime juice
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature and cut into 4 pieces

Topping

  • 18 ounces (509g) bittersweet chocolate, coarsely chopped
  • optional: 4 ounces (113g) white chocolate, coarsely chopped
  • optional: a few green candy melts*

Instructions

  1. Be sure to read through the recipe and my tips/explanations/photos below the recipe so you know exactly what you are doing and why you are doing it. There is art (and science!) to truffle making.
  2. Heat the cream and lime zest in a small saucepan over medium heat. Stir it until the mixture barely comes to a boil. Remove from heat and allow the lime flavor infuse into the cream for 30 minutes.
  3. Meanwhile, place the chopped white chocolate into a medium heatproof bowl. Add the lime juice and butter to the bowl. Do not stir yet. Set aside.
  4. 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. Do not forcefully stir it. Use gentle, circular motions. 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 5-6 more hours. Overnight is OK.
  5. After chilling, the ganache filling will be smooth and a little soft, but still manageable by hand. You want a soft filling– this makes the truffles creamy.
  6. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Make sure you have enough room in your refrigerator for the baking sheets because the truffles must chill after being rolled in the next step.
  7. Measure 1 teaspoon of ganache filling and roll between your hands into a ball. Place on the prepared baking sheet. I like to wipe my hands clean with a paper towel between each truffle rolling. Clean hands make rolling the sticky truffles easier. Repeat rolling remaining truffles. Refrigerate the truffles as you melt the chocolate coating.
  8. Place the bittersweet chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. 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. Alternatively, you can temper the chocolate. If tempering, do not store finished truffles in the refrigerator.
  9. Remove truffles from the refrigerator and begin dipping into the chocolate using the dipping tool suggested below this recipe. Alternatively, you can use a spoon, fork, toothpick, etc. The dipping tools make the process 100x easier, quicker, and your truffles will look better! Place the dipped truffles back onto the baking sheets.  Melt the white chocolate and candy melts (if using) together in the same manner you melted the chocolate in step 8. Using a fork or a squeeze bottle, drizzle over the truffles. Allow truffles to set at room temperature for at least 1 hour.

Notes

  1. Make Ahead Instructions: Store leftover truffles in the refrigerator for up to 1 week. Storing at room temperature is OK during cooler months, but the chocolate may get a little soft.
  2. Cream: Heavy cream, whipping cream, and double cream are all OK. As long as the milk fat of the cream is somewhere between 32 – 48%.
  3. White Chocolate: See visual of chopped white chocolate below this recipe. The smaller, the better and more easily it will combine with the warm cream.
  4. Candy Melts: Used purely for green color. I mixed a few with the white chocolate to get a light lime green color. You can also tint the white chocolate with liquid green food coloring or leave it white. Or leave off the white chocolate drizzle altogether.

Keywords: dark chocolate key lime pie truffles, key lime pie truffles

What Are Truffles?

So, what are truffles? To make chocolate truffles, you have to make chocolate ganache. Ganache is a water/oil emulsion of cream and chocolate. It can be made from a 1:1 ratio or more than that… like a 1:2 ratio. The former will produce a much smoother ganache; the latter, a firmer ganache. Cream lowers the melting point of chocolate so that it is smooth at room temperature.

To make white chocolate truffles, you need to start out with pure white chocolate. Not white chocolate chips, not almond bark or any other white candy coating. Pure white chocolate. I prefer Baker’s, Ghirardelli, and Lindt. White chocolate is much different from chocolate. It does not contain cocoa solids like milk, semi-sweet, and dark chocolates. It is made from cocoa butter. Hence, the smooth and creamy texture. That being said, white chocolate ganache is made a little differently than regular chocolate ganache.

Dark Chocolate Key Lime Pie Truffles recipe on sallysbakingaddiction.com

As written in the recipe above, you need 14 ounces of white chocolate for these truffles. Chop it up into very small pieces. The smaller, the better. This will help the chocolate melt down easier.

Weigh your chocolate. I’ve said it before and I’ll say it again. And again. And again. Weigh your ingredients! A cup isn’t always a cup, but an ounce (or a gram!) is always an ounce.

Here is the food scale I own.

Dark Chocolate Key Lime Pie Truffles recipe on sallysbakingaddiction.com

Set the white chocolate aside as you make the lime infused cream. Did you read that? Lime infused cream!!!

To make the lime infused cream, simply warm heavy cream on the stove with the zest of two limes. I totally cheated and did not use key limes. I can’t find them in the stores this time of year. Regular limes are fine. Heat it and stir it until the mixture barely comes to a boil. Once it gets to this point, set it aside and let the lime flavor infuse into the cream for 30 minutes.

After that, heat it back up on the stove then strain the cream through a mesh sieve on top of the chopped chocolate. We don’t want lime zest shreds in our creamy white chocolate centers! We’ll also add a little fresh lime juice and softened butter. Not much butter, only 2 Tablespoons. The small amount of butter is for taste and texture. Buttery taste, smooth texture.

Dark Chocolate Key Lime Pie Truffles recipe on sallysbakingaddiction.com

Now, here is an important ganache tip: gently stir the white chocolate mixture with a rubber spatula or spoon. Do not forcefully stir it. You are not mad at the white chocolate! Use gentle, circular motions… again, in one direction. The emulsification of the chocolate and cream takes place by the gentle combination of stirring, which breaks down the fat in both the cream and chocolate.

Once all of the white chocolate chunks are melted and the ganache filling is completely smooth, let it sit at room temperature for 1 hour. Before doing so, cover with a piece of plastic wrap pressed on the top of the ganache filling so a film does not form.

Then, refrigerate.

After chilling, the ganache filling will be smooth and soft, but still manageable by hand.

Dark Chocolate Key Lime Pie Truffles recipe on sallysbakingaddiction.com

About 1 teaspoon of ganache filling per truffle. Again, the ganache filling will be soft. Softness is OK. Expect softness. It will stick to your hands. But this is what makes a creamy, luscious filling! I wipe my hands clean with a paper towel after rolling each truffle. Clean hands make them easier to roll. Once each truffle has been rolled, refrigerate them.

Now it’s time to dip the key lime pie truffles.

Stop reading and buy these dipping tools. You will need them for a lot of my candy addiction recipes. Well, you don’t actually need them. But to make dipping easier (and prettier!), you should have them in your kitchen.

Dark Chocolate Key Lime Pie Truffles recipe on sallysbakingaddiction.com

For the chocolate, you can temper it or simply melt it.

Tempering chocolate requires a whole other post on its own and when I begin showing you more and more truffle recipes, I’ll show you exactly how (and why!) to temper chocolate. For these key lime truffles, dipping them into simply melted chocolate is fine. In fact, I prefer them cold so using melted chocolate for dipping is perfectly acceptable (tempered chocolate should not be refrigerated).

Give the truffles a nice dunk into the dark chocolate. I use bittersweet chocolate here, but semi-sweet is just fine. I wanted to avoid a white chocolate exterior since the key lime centers are quite sweet themselves.

Dark Chocolate Key Lime Pie Truffles recipe on sallysbakingaddiction.com

Finish the truffles off with a drizzle of white chocolate. I mixed some green candy melts in with the white chocolate to get a lime green color. I realize it totally looks white in these pictures. It’s light lime green, I swear.

I usually buy candy melts at craft stores, but you can order them online. You can, of course, just leave the white chocolate drizzle… white. Or leave it off completely and decorate with green sprinkles perhaps? Get fancy.

Dark Chocolate Key Lime Pie Truffles recipe on sallysbakingaddiction.com

Now that’s what I call key lime pie perfection! And finally something that actually looks good on a dull green plate. Why did I buy that?

If you made it down this far, I applaud you. And should ship you some homemade key lime pie truffles…

😉

135 Comments

  1. everyday I’m trufflin’ <— LOL and I just read this post and thought it was going to be a short and easy one since your deadline is 12 days away…and instead it's a massive amount of info, why's, where's, to do's and not to do's, when making truffles! You're amazing 🙂

    Lime-infused cream…oh how I want that! These are just gorgeous!

    1. Ditto that ~ where do you find the time =) I loved the whole “Nerd Alert” bit. As for me, it’s the ganache that always messes me up. Oh, how I have struggled to make ganache, but I refuse to be intimidated by this dessert. Can only imagine bringing this to a summer gathering. Key Lime anything is the best ever. Makes me think of strolling the streets of Key West savoring a piece of Key lime pie. Takes me right to vacation!!!!

    2. When I’m in cookbook deadline mode, I get this insane amount of energy and adrenaline. Coffee also helps! Thank you Averie!

  2. Umm, I know exactly what Amy is talking about. They ship to and sell them in Delaware!! I’ve gotten one at an ice cream shop in Bethany called Maureen’s!!! Ugh, amazing. As are you! I’ve always wanted to try truffles (especially after tasting the amazingness that is Éclat), but they just seem so daunting. Once again, you prove me wrong!

    1. Lynn, I need to try the frozen chocolate key lime pies myself ASAP! And I definitely suggested key lime as a flavor for Eclat’s summer menu. They loved it!

  3. You made making truffles seem simple, thanks for the great information! I want to try to make that key lime ganache!

  4. Oh my gosh, Sally, how incredibly delicious! I’m dying to make these immediately…do I really have to go to work? 😉 I’d love to make a batch of a mix of citrus flavors…lime, lemon, orange, grapefruit. That would pretty much be my favorite day EVER!

  5. I love key lime pie truffles! Have you tried the ones from Godiva? They’re a lot of fun.
    Tough work, making truffles for months on end. I’m serious. It must be hard, even if the byproduct is delicious. All that dipping alone would do me in! But I can’t wait to see the book…

  6. Your friend is one lucky gal! These truffles are beautiful. I love truffles because they make such an elegant gift for a chocolate lover. Every time I venture into Godiva, I have to get at least one Key Lime Truffle and one Almond Butter one. Thank you for sharing this recipe. Now, I can stay in the comfort of my home and eat all of these delicious candies. 🙂

  7. I don’t think there is such a thing as tiring of truffles! These are very beautiful and look amazingly delicious. I love your step by step photos..and that little dipping tool! I never knew one existed!

  8. I had no idea making the actual truffle balls was so simple! I have made ganache before but just didn’t realize truffles were another ratio of the ingredients.
    And yeah, I’ll be stalking my post office, waiting for my truffles 😉

  9. So, I am literally salivating over here…the amount of preparation/steps is a little intimidating…maybe I will tackle this before a holiday…but key lime and chocolate? Holy yum. I am going to translate this idea into cookies!

    I agree with a previous comment that it looks like you have been insanely busy. On the one hand, it seems like a dream to be surrounded by truffles every day. On the other hand, it would be my worst nightmare! Too much temptation…although, maybe you get sorta sick of it?

    (Oh, I found Bergers in Arlington but didn’t find them in Maryland! Lame! Still need to go back and buy them to try…they didn’t look that appetizing in the package…but I trust you!) 🙂

    1. Ahhh you still have to try Berger’s! Let me know as soon as you do. And you are welcome in advance. 🙂 And to be honest, after writing two cookbooks and authoring this blog… my self control around desserts is unworldly high. Let me know if you try these Christine… or make them into cookies!

  10. I think these Key Lime Truffles are the only cure to wake me from this winter weather! I’ll immediately be transported to a tropical beach once I have a bite of these! The dark chocolate is a perfect idea to balance out the tarty-sweetness of the lime infused ganache. Ohh weeee my mouth is watering! Also, I’m going to ask the Easter bunny to put that chocolate dipping tool in my Easter basket. Don’t cha just love tools that make life easier? Great recipe!

  11. I agree with the commenters above! I don’t know how you do it all. But Sally that is why your blog is number 1 in my book. You are obviously the hardest worker and continually put out the best of the best recipes. We are all so thankful for your dedication. And these truffles look so good. I love key lime pie!!

  12. These look wonderful! The time and effort you put into making these so perfect AND showing and telling us how to do the same is incredible. It shows such talent and that you have passion for what you do. Thanks for another fantastic recipe (and another sure-to-be-awesome cookbook)!

  13. I think you should make a quick Kindle version cookbook of JUST truffles! I would totally TOTALLY buy it! I would love some of those 1 billion truffle ideas you have! 🙂

  14. Everyday i’m trufflin’ <– I LOLed so hard! These key lime pie truffles look sinfully delicious. I've been itching for something key lime pie flavored, and this is the perfect treat! Good luck with the new cookbook, cannot wait to grab a copy!

  15. I have to confess, I have only ever made/ate key lime pie once in my life. This was long before your cookbook so now that you mention it I need to make it again but using your recipe this time! I also love the looks of these truffles! I usually reserve truffles for special occasions as they are so much work but I may have to try these out sooner rather than later.

  16. Soooo about that shipment of key lime pie truffles….;)

    These look so decadent, Sally!!! Counting down the days until I can buy your next cookbook!

  17. So excited to try these babies out! We use to go to a truffle shop that made something similar. We have since moved and now I can try and recreate! I am going to try dipping them in milk chocolate and then rolling them in graham cracker crumbs. Thanks so much for posting, your comments and step by step photos are appreciated!

  18. Those truffles are absolutely beautiful! And I loved all the food science stuff, I love reading that kind of thing. Total nerd over here! Truffles are one of those things that I still haven’t made, but are definitely on the list of things I NEED to make soon! I think I may just start with these ones!

  19. Oh I can’t even begin to imagine how delicious these must be!! And I NEED one of those dipping tools – life changing!!!

  20. OMGosh, your posts always make me smile!! Not only are the recipes amazing, I always learn something (love me some cooking science!), but you’re so darn funny! I’ve always treated my white chocolate with love and respect (it’s my fav) but I’ve never had directions point out I’m not mad at an ingredient so be gentle, lol! I have been known to take out a few frustrations while chopping, mixing, or kneading, so the admonition is worth noting.

  21. I feel your pain with the green drizzles looking white in the pictures! I was just trying to photograph some mint ice cream last weekend that was light green and it looks white in the pictures. Annoying!

  22. These sound insane! I can’t wait to make them. I make a white chocolate lemon truffle that I include in my Christmas cookie box. These will definitely be on my Easter sweets platter!

  23. This recipe sounds as if it was made for me!
    White chocolate, limes AND dark chocolate – What’s not to love? ♥

  24. what incredibly delicious bite-sized little truffles! i love the key lime pie flavour – i bet these were so moorish & addictive.

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