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White Chocolate and Lime Truffles

Makes about 30

8 ounces white chocolate, chopped
1/2 cup cream cheese, softened
2 tablespoons half-salted butter, softened
4 tablespoons confectioners' sugar
1 teaspoon grated lime zest
1/2 teaspoon vanilla extract
2 tablespoons 35% cream
1/2 to 2/3 cup graham cracker crumbs

In the top of a double boiler over hot (not boiling) water, melt the white chocolate. Set aside the chocolate but leave the water bath on the burner. In a mixing bowl, beat the cream cheese and butter until creamy. Stir in the confectioners' sugar, lime zest and vanilla; mix well. Stir in the cream, stirring constantly. Place this bowl over the hot water bath, and heat for 1 to 2 minutes to slightly warm the mixture. Remove the bowl from the water bath. Stir the melted chocolate into the cream cheese mixture. Whisk vigorously with a wire whisk until the mixture is smooth. Refrigerate for 2 hours or until the mixture is firm. Place the graham cracker crumbs in a small bowl. Form chocolate mixture into 1-inch balls, then roll in graham cracker crumbs. Place each truffle in a paper candy cup. Repeat until all truffles are made. Store in an airtight container in the refrigerator for up to 7 days. Remove from refrigerator 10 minutes before serving. Serve very cold.

Variation: Replace the cream with tequila or white rum, and the graham cracker crumbs with toasted unsweetened grated coconut.

Note: Translated from the French from "Le Guide Cuisine" magazine.

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