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White Chocolate and Lime Truffles

  •  3 stars stars based on 4 reviews
  •   75% would make this again
  • Review this recipe  Read reviews
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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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Reviews of White Chocolate and Lime Truffles:

1-4 of 4 reviews  

   Dec 16, 2013
Would not make this again.
totally bad 1 star

  christmas baker in milwaukee wi  Dec 14, 2013
Would make this again.
I just made these, and am concerned about how they turned out. First, there is not as much of a lime flavor as I had hoped. I was surprised there wasn't any lime juice in the recipe. I've had the mixture in the refrigerator for about 2 hours now, and the mixture is so soft, you can hardly handle it. I did substitute tequila for the cream, and don't know if that could have anything to do with why the mixture is so soft. The suggestion for using tequila in place of the cream only said to "substitute" tequila for cream. It didn't say anything about changing the measurement. 2 stars

  A cookie baker in tronto  Nov 30, 2011
Would make this again.
wow 5 stars

  A cookie baker  Nov 2, 2007
Would make this again.
This is SOOOOO good! 4 stars

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