Ingredients:

For the Truffles:

  • 3/4 C heavy whipping cream
  • 2 limes – divided into the zest of both and 1 Tbsp juice
  • 14 oz white chocolate chips (*see Notes below) – about 1-1/4 bags
  • 2 Tbsp unsalted butter – softened to room temperature and cut into 4 pieces

For the Coating:

  • 18 oz white chocolate chips (*see Notes below) – about 1-3/4 bags

Directions:

For the Truffles:

  1. In a small saucepan over medium heat, add the cream and lime zest
  2. Stir it until the mixture barely comes to a boil – when little bubbles start forming around the edges of the pan
  3. Remove from heat and allow the lime flavor infuse into the cream for 30 minutes
  4. Meanwhile, place the white chocolate chips into a medium heatproof bowl 
  5. Add the lime juice and butter to the bowl – do not stir – set aside
  6. After 30 minutes, place the lime infused cream back over heat until it barely begins simmering again
  7. Remove from heat and strain it through a mesh sieve overtop the white chocolate chips to remove the zest
  8. Gently begin stirring the white chocolate mixture with a rubber spatula in one direction – do not forcefully stir it – use gentle, circular motions
  9. Once all of the white chocolate is completely smooth, cover with a piece of plastic wrap pressed on the top of the filling
  10. Let it sit at room temperature for 1 hour
  11. Transfer to the refrigerator for 5 – 6 more hours – overnight is OK
  12. After chilling, the filling will be smooth and a little soft, but still manageable by hand – you want a soft filling – this makes the truffles creamy
  13. 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
  14. Measure 1 tsp of filling and roll between your hands into a ball
  15. Place on the prepared baking sheet – I like to wipe my hands clean with a paper towel between each truffle rolling as clean hands make rolling the sticky truffles easier
  16. Repeat rolling remaining truffles
  17. Refrigerate the truffles as you melt the chocolate coating

For the Coating:

  1. Place the white chocolate chips in a medium heat-proof bowl – I like to use a large liquid measuring cup – its depth makes it easier for dipping the truffles
  2. Melt in 30 second increments in the microwave on high, stirring after each increment until completely melted and smooth
  3. Let the warm chocolate sit for 5 minutes to slightly cool before dipping
  4. Remove truffles from the refrigerator and begin dipping into the chocolate using a candy dipping tool, fork, spoon or even a toothpick – the candy dipping tool make the process 100x easier, quicker and your truffles will look better!
  5. Place the dipped truffles back onto the baking sheets
  6. Refrigerate for at least an hour – or until the coating has hardened

Notes:

  1. You will need a total of 3 bags of white chocolate chips for this recipe
  2. 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
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