Key Lime Truffles Recipes

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KEY LIME PIE TRUFFLES



Key Lime Pie Truffles image

These key lime truffles have all the classic flavors of key lime pie wrapped into one bite-size candy. The luscious ganache filling gets bright citrus flavor from lime zest, and the truffles are rolled in graham-cracker crumbs for authentic crunch.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 22 to 24 truffles

Number Of Ingredients 7

1/4 cup heavy cream
1/4 cup sweetened condensed milk
Zest of 3 limes
2 cups (about 11 ounces) white chocolate chips
Juice of 2 limes (about 2 tablespoons)
1 tablespoon unsalted butter, at room temperature
5 whole graham crackers, crushed (about 1 cup)

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 COOKIE-DOUGH TRUFFLES



Key Lime Cookie-Dough Truffles image

Provided by Food Network Kitchen

Time 2h

Yield about 30

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 stick unsalted butter
3/4 cup packed light brown sugar
Pinch of salt
3 tablespoons Key lime juice
2 teaspoons pure vanilla extract
1/2 cup mini white chocolate chips (or regular white chocolate chips, chopped)
2 tablespoons green sprinkles
1 11-ounce bag white chocolate chips
1 tablespoon vegetable shortening or vegetable oil
Green nonpareils, for topping

Steps:

  • Preheat the oven to 350 degrees F. Spread the flour on a baking sheet and bake, stirring halfway through, until lightly toasted, 10 minutes. Let cool on the baking sheet; whisk to break up any clumps.
  • Beat the butter, brown sugar and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Reduce the mixer speed to low; beat in the toasted flour, then the lime juice and vanilla. Stir in the mini white chocolate chips and sprinkles until just combined. Refrigerate until the dough is firm but not hard, about 30 minutes.
  • Line a baking sheet with parchment paper. Roll tablespoonfuls of dough into balls and arrange on the prepared pan. Refrigerate until firm, at least 30 minutes or overnight.
  • Combine the white chocolate chips and shortening in a large microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted, 1 to 2 minutes. Gently drop a dough ball into the melted white chocolate and spoon more chocolate on top to completely coat. Lift out with a fork, letting any excess chocolate drip back into the bowl; return to the baking sheet. Sprinkle
  • with nonpareils. Repeat with the remaining dough balls. (If the melted chocolate hardens, microwave 30 seconds. If the dough becomes too soft, refrigerate 15 to 20 minutes.)

KEY LIME PIE TRUFFLES



Key Lime Pie Truffles image

Number Of Ingredients 7

4 ounces cream cheese, softened
zest and juice of 2 limes
2 Tablespoons sweetened condensed milk
1 cup graham cracker crumbs
good quality white chocolate
toasted coconut, for topping
more lime zest, for topping

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.

KEY LIME TRIFLE



Key Lime Trifle image

When I saw a recipe for banana cream pie trifle I was inspired to invent a version than spun off my favorite pie, key lime. My family loved it! Some friends even got to try it and they enjoyed immensely as well. -Rebecah Lytle, Ocala, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings (1 cup each).

Number Of Ingredients 15

2 cups graham cracker crumbs
1 cup chopped pecans
1/2 cup packed brown sugar
1 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cans (14 ounces each) sweetened condensed milk
1-1/2 cups Key lime juice
WHIPPED CREAM:
3 cups heavy whipping cream
1/3 cup confectioners' sugar
3 teaspoons vanilla extract
TOPPING:
1/2 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted

Steps:

  • Preheat oven to 400°. Mix cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom of a 15x10-in. pan. Bake 10-12 minutes. Stir to break up crumbs; cool on a wire rack., For filling, in another bowl, beat cream cheese and condensed milk until blended. Stir in lime juice. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., In a 4-qt. glass bowl, layer half of each of the following: crumb mixture, filling and whipped cream. Repeat layers. Sprinkle with pecans and coconut. Refrigerate, covered, at least 2 hours or overnight.

Nutrition Facts :

KEY LIME TRIFLE



Key Lime Trifle image

Layers of white chocolate, granola bars, angel food cake and key lime-cream filling create a chilled treat that's utterly refreshing on a warm summer afternoon.

Provided by Paula Kittelson

Categories     Dessert

Time 2h30m

Yield 10

Number Of Ingredients 9

1 box Betty Crocker™ angel food cake mix
Water called for on the cake mix box
2 cans (14 oz each) sweetened condensed milk
1/2 cup freshly squeezed Key lime juice
2 1/4 cups whipping cream
10 Nature Valley™ oats 'n honey crunchy granola bars (5 pouches from 8.9-oz box)
2 teaspoons grated Key lime peel
2 containers (8 oz each) frozen extra-creamy whipped topping with real cream, thawed
2 bars (3.5 oz each) good-quality white chocolate, coarsely chopped (do not use baking chocolate)

Steps:

  • Heat oven to 350°F (or 325°F for dark or nonstick pan). Mix, bake and cool cake as directed on cake mix box using 13x9-inch pan. Cut cooled cake into about 3/4-inch pieces; set aside.
  • In large bowl, beat condensed milk and lime juice with whisk until well combined. In chilled medium bowl, beat whipping cream with electric mixer on high speed until medium to stiff peaks form. Using rubber spatula, gently fold whipped cream into condensed milk-lime mixture until smooth. Cover; refrigerate until needed.
  • Using food processor, process granola bars until ground.
  • Gently stir lime peel into whipped topping (do not overmix). Set aside.
  • In 3-quart glass trifle bowl, spoon layer of lime-cream mixture. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and Key lime slices. Cover; refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 940, Carbohydrate 122 g, Cholesterol 100 mg, Fat 8 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 95 g, TransFat 1 g

KEY LIME TRUFFLES



Key Lime Truffles image

No chocolate, but packed with the bright lime and graham cracker flavour from the classic treat! A touch of tangy cream cheese adds just the right about of taste and texture. Make a double (or triple!) batch and keep them in the freezer to prolong their life - not that they'll hang around long!

Provided by YummySmellsca

Categories     Candy

Time 1h10m

Yield 20 truffles, 20 serving(s)

Number Of Ingredients 8

2 tablespoons cream cheese, softened (regular or low fat)
3 tablespoons salted butter, softened (add a pinch of salt if using unsalted)
1/4 cup sugar
1 lime, zest of
1/2 lime, juice of
1/4 cup whole wheat flour
1/2 cup graham cracker crumbs
dark chocolate or white chocolate, melted, for coating

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.

Nutrition Facts : Calories 44.2, Fat 2.5, SaturatedFat 1.4, Cholesterol 6.2, Sodium 30, Carbohydrate 5.3, Fiber 0.2, Sugar 3.2, Protein 0.5

EASY KEY LIME PIE TRIFLE



Easy Key Lime Pie Trifle image

I came up with this easy Key lime pie trifle because I adore Key lime pie in all its forms. It's a refreshing treat on a hot summer day, and since it can be made ahead, it's ideal for entertaining, too. The pie is easier to cut when still a little frozen, but be sure to let the pieces finish thawing before starting the recipe. -Barbara Moorhead, Gaffney, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1-1/2 cups heavy whipping cream
1/4 cup sugar
1-1/2 teaspoons vanilla extract
1 frozen key lime pie (36 ounces), cut into 1-in. cubes, thawed
1 cup sweetened shredded coconut, toasted
1 cup chopped pecans, toasted

Steps:

  • In a large bowl, beat cream cheese, cream, sugar and vanilla until soft peaks form. Place half of the pie pieces in a 3-qt. trifle bowl or glass bowl. Spread with half the cream cheese mixture; top with 1/2 cup coconut and 1/2 cup pecans. Repeat layers. Refrigerate, covered, at least 1 hour before serving.

Nutrition Facts : Calories 685 calories, Fat 48g fat (24g saturated fat), Cholesterol 79mg cholesterol, Sodium 255mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 1g fiber), Protein 9g protein.

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Top Asked Questions

What are key lime pie truffles made of?
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.
How do you make lime coconut truffles?
Put the lime in the coconut, and gobble these truffles down! In this recipe for lime coconut truffles, a white chocolate truffle base is infused with fresh lime zest and juice, then rolled in sweet coconut for a refreshing tropical candy. Like many truffle recipes, this recipe requires several extended periods of chilling, so be sure to plan ahead.
What is the best way to eat Key lime truffles?
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. Finish the truffles off with a drizzle of white chocolate.
How do you make truffles?
There is art (and science!) to truffle making. 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. Meanwhile, place the chopped white chocolate into a medium heatproof bowl.

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