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. Sally, these look absolutely amazing! I’ve been thinking about them ever since I saw them in my Instagram feed earlier today. Can’t wait to give them a try.

  2. Sally, i think it’s awesome that you posted this. I really wanted you to throw a teaser truffle at us on this site before the book launch. Every day i check your twitter just for truffle pic updates.

    Btw, i have been following your site for a couple of years. I recently on your about page and it says one day you want to open a bakery. Was that always written there (or maybe i just overlooked that when i first started following you?!) Either way i am so excited for you.

    And if you ever come to southern California you are most welcome to stay at my house.

    All the best always!

    1. Thank you Iram! I updated my About page back in October (I think), but my wish for opening a bakery has been there for a year or two! And has been a dream for several years now.

  3. DARK CHOCOLATE & WHITE CHOCOLATE??!! Mmmm! I’m definitely going to try this recipe! Thanks for sharing another delicious recipe!! 🙂

  4. I would like my truffles wrapped in pink paper with a polka dot ribbon, please ;o) Just kidding! But seriously, BEST truffle tutorial everrrr. Love the step-by-step photo process as per usual! I need to invest in a kitchen scale, too, as well as about forty other things because… ALL.THE.BAKING!!!

    These make me want pina coladas on a white, sandy beach. With little umbrellas. Always little umbrellas!

  5. So many luscious flavors in these truffles! I love key lime pie, and will definitely add these to my files! Thank you, and I am looking forward to your new candy cookbook.

  6. Oh my gosh those look so delicious! I love key lime, but rarely get a taste of it, can’t wait to try my hand at this!

  7. Some people totally go off-line while writing a cookbook. But you – no! These look absolutely divine!! Will have to remember them for next Valentine’s Day! 😉

  8. Yum! I rarely crave key lime pie, but when I eat some I think, “I should eat that more often!”

  9. So. Excited! I really enjoyed reading the specifics on how to make this. Thank you for always including detailed instructions with your recipes; I always need them! Definitely gives more confidence in the kitchen. Also, this “And finally something that actually looks good on a dull green plate. Why did I buy that?” < ha! made me chuckle this morning. 🙂

  10. These look soo yummy and the perfect way to have some gluten free key lime pie! 🙂

  11. Drooling. Okay I left my 4 year old playing on the ipad so I could run and print out your recipe for classic peanut butter cookies. (We’re anticipating ANOTHER snow day tomorrow) but stopped dead in my tracks when I saw this recipe. I am tried and true key lime pie lover. I will definitely be making these soon to escape winter!! Thank you for all the great step by step information! Drat. Now I don’t even want peanut butter any more. I want one of these. Now.

    1. Thanks Erin! Yes, it’s supposed to be a heavy snowfall here tonight too! Let me know if you try these. I LOVE them. Obviously.

  12. I have those same impractical green plates and I agree with you– nothing seems to look good on them. Luckily, they look nice in my plate rack, which is the only reason I bought them. Maybe I should make these truffles, too, and give them a second purpose. Haha.

    Thanks for the tutorial on the how-tos of the process. That’s one of my favorite parts of your blog. And your gorgeous photography. And your fun recipes. And your personal stories. And, um, everything about it, really. But knowing HOW and WHY things work with the baking/cooking process is important to me. So thank you.

    1. Natalie, thank YOU! 🙂

      And you will love these truffles. And yes, they will be a good use for your green plate too!

  13. This is a cool idea, Sally! I usually only see traditional key lime pies but never with chocolate. This is a cool twist!

  14. As soon as I saw this recipe I sent it to my sisters and said we had to make these as they reminded me of our sister trip to Key West where we ate frozen chocolate covered key lime pie on a stick for every meal! Then… I read your narrative!!! That is so funny. Can’t wait to make these 🙂 Love your blog.

  15. I’m thinking I can just drink that cream…everyday!! I love key limes and this is a great way to get more 🙂

  16. I was checking your posts today and my 7 and 4 year old girls both went whoa mom you have to make those. Another treat from you that is on our have to try lists. These look so good and a tiny little taste of summer in our snowy below zero weather

  17. I absolutely love truffles – and if they’re homemade, even better! Dark chocolate and key lime sounds like a gorgeous combination 🙂

  18. I’m totally up for you shipping me truffles! 😉 (Of course I read your entire nerd alert… Who would I be if I didn’t??)And your line, “You are not mad at the white chocolate!” totally made me laugh. I would actually kind of be mad… Because it wasn’t ready to be eaten yet!

  19. These are delicious! I made them this weekend. My husband and kids are in heaven! Mine turned out like blobs but taste very good. I am ordering the dipping tool asap, I can see how this will help a lot. I had trouble with the ganache not getting hard enough? Mine was slightly thicker than the consistency of pudding. It was in the refrigerator overnight. I ended up scooping them very sloppily with a cookie scoop I have, then freezing them. Then I was able to dip them in the chocolate. Any suggestions on what went wrong? I am definitely making these again! Thank You!!

    1. Leah, you did nothing wrong! You want a creamy center because that is what makes the truffles so creamy and irresistible. The ganache will never get hard enough; that’s just white chocolate. It’s not as hard as regular chocolate, you know? I’m so happy you all loved them!

    2. Leah,

      I tried this the second time and I totally got mushy blobs like you did.
      I compared to see why first time was perfect and second time was so liquidy!
      I think the first time, I had boiled the cream a lot more… which I think reduced it.
      But second time, I mildly warmed it till I saw small bubbles. This was probably not enough.
      So when you try time, try boiling the cream a bit more 🙂
      Good Luck.

  20. This is the easiest truffle recipe I have ever attempted- a great success and so delicious, thank you! I did have a few issues with the dipping tool though. Once you have got the truffle covered in chocolate on the dipping tool, how do you remove it without making it look messy? Yours look so perfect!

    1. I very quickly flip it over so the truffle is on the sheet and gently remove the tool– hope that helps? Practice helps too! So glad you love them.

  21. Okay, now I’m craving for this. This is the finest and satisfying truffle recipe I’ve seen. Love your blog now, keep it coming Sally!

  22. Hands down the best truffles I’ve ever had! My husband agrees too. The key lime flavor is spot on. I need to practice my dipping skills so they can be as pretty as yours. Haha!

  23. Sally, these look amazing! Thanks so much for posting. I’m trying to make the ganache and my heavy cream was too thick and would not flow through the sieve, even though I tried to pour it when it was barely simmering like you said. Do you know what the issue might be?

    Thank you!

    1. Hi Rachel! Thick cream is great, but not when it can’t get through the sieve. Your sieve might just be extremely thin? Do you have anything else in your kitchen you could pour the cream through to catch the lime zest? You could certainly add the cream AND lime zest to the white chocolate if you don’t mind lime zest.

  24. I love your blog, Sally!!!!!! You have amazing recipes. I made these, and they are so AWESOME!!!!!!!!! Would it work will rasberries(!)??? I could just tint the white chocolate pink.
    Can’t wait for your cookbook!!!! When is it coming out??????????

    1. Thanks Marie! I haven’t tried these with raspberries. Worth a shot! Sally’s Candy Addiction cookbook is available for pre-sale and will be out in September! http://www.amazon.com/Sallys-Candy-Addiction-Truffles-Sweet-Tooth/dp/1631060317

      1. Waiting for a raspberry sale!!! I’ll let you know if they turn out:)
        Counting down days ’till September!!! Loved your other cookbook!

  25. I poured the hot cream over the chocolate, but it didn’t melt it all the way so I put it over a double boiler. I’ll be putting it in the fridge soon, but I want to know if putting it over the double boiler to melt the rest of the chocolate was bad?

    1. The ganache filling may not be as smooth. I never suggest doing that if using pure chocolate (with white chocolate, it might be OK).

  26. holy moly…. I made these to bring to easter dinner tomorrow, but I’m not sure they are going to make it there. they are amazing! I even acccidently doubled the butter and they still came out perfect. thanks for another great recipe!

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