Key Lime Cookie Dough Truffles Recipes

KEY LIME TRUFFLES

Steps:

• Pinch off a small portion of key lime cream and roll into a ball. Place key lime cream balls on waxed paper or heavy dipping sheets and set in refrigerator. Slow melt dipping chocolate according to package directions. Using fork or dipping tool, dip each chilled key lime cream ball in melted chocolate and place on heavy dipping sheet. Cool in the refrigerator for just a few minutes to set.

COOKIE DOUGH TRUFFLES

Steps:

• In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
• Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

KEY LIME PIE TRUFFLES

Steps:

• Combine the heavy cream, condensed milk and lime zest in a small saucepan and place over medium-low heat until the mixture just barely reaches a simmer, about 4 minutes. Remove from heat and allow the lime zest to steep in the cream for about 20 minutes.
• Place the cream back over medium-low heat and cook until it just barely reaches a simmer, about 3 minutes.
• Put the white chocolate chips in a medium microwave-safe bowl. Pour the warm cream over the chips and let sit for about 2 minutes. Whisk the mixture until smooth; if there are lumps, microwave the mixture in 15 second intervals, stirring in between intervals, until smooth.
• Stir in the lime juice. Stir in the butter. Cover with plastic wrap so that the plastic lays directly on the surface of the ganache. Refrigerate until the ganache is firm, 2 1/2 to 3 hours.
• Line a baking sheet with parchment paper. Put the graham cracker crumbs on a plate. Scoop up 1 tablespoon of the ganache filling and roll it between your hands to form a ball. Roll the ball in the graham-cracker crumbs until completely coated, then place on the prepared baking sheet. Repeat with remaining ganache. Refrigerate until ready to serve.

KEY LIME COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

COOKIE DOUGH TRUFFLES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts. , Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

KEY LIME TRUFFLES

Steps:

• In a bowl, beat together the cream cheese, butter, sugar, lime zest and lime juice until well combined.
• Mix together the flour and graham cracker crumbs and beat into the cheese mixture to form a scoopable "batter-dough".
• Roll small balls of the mixture and refrigerate at least 1 hour to firm up (or freeze at this point).
• Dip in melted chocolate and allow to set. When coated, truffles can be kept at room temperature for 1 week or 3 weeks in the fridge.

KEY LIME PIE TRUFFLES

Steps:

• To soften cream cheese, remove from wrapper and place in a medium size microwave safe bowl. Microwave for 15-20 seconds. Add zest and juice of limes, sweetened condensed milk and graham cracker crumbs to bowl and mix until combined. Roll into 1 inch size balls and place on a parchment or wax paper lined baking sheet. Place baking sheet in the freezer for about 30 minutes. Place white chocolate in microwave safe bowl and melt according to package instructions (all of them are different, but usually involves lower power for short amounts of time and stirring is key; you could use candy coating, which is easier when it comes to melting but the white chocolate tastes soo much better). Take a few of the truffles out of the freezer at a time. Dip them in the melted white chocolate, covering them and making sure to let the excess drip off. Sprinkle with toasted coconut, and/or more lime zest. Place on wax or parchment paper to set.

COOKIE DOUGH TRUFFLES

Steps:

• Beat the butter and sugar together in a stand mixer until well combined, then add the vanilla and flour. Beat in the finely chopped dark or milk chocolate. Roll spoonfuls of the dough into balls using your hands (about 15g each), then transfer to a tray or plate and chill for at least 1 hr. You should have about 30 balls.
• Put the remaining dark or milk chocolate in a heatproof bowl and melt in the microwave in short bursts. Lower each truffle into the melted chocolate using a fork, coat well and put on a tray lined with baking parchment. Chill for 1 hr. Melt the white chocolate as you did the dark, then drizzle over the truffles. Sprinkle with a little sea salt, then chill for 30 mins more, or until ready to eat or package. Will keep in the fridge for up to one week.