There’s nothing quite like the taste of key lime pie, and these Key Lime Truffles are a fun way to enjoy the beloved summer dessert. Made with real key lime juice and covered in a crispy graham cracker crumbs, these easy truffles are sure to satisfy your sweet tooth. Best of all, they’re bite-sized so you can enjoy them without guilt.
Key Lime Truffles
What more can you ask for than a tart, sweet, and delicious key lime pie in a truffle form.
These truffles are the perfect bite-sized dessert that are perfect for Summer. They’re also made with real key lime juice so you know they’ll taste just like the classic dessert.
Imagine creamy, dreamy key lime pie all rolled up into one delicious truffle. You won’t be able to resist these tasty treats. We have made so many awesome Key Lime Desserts you will love.
Key Ingredients
- Heavy whipping cream – This is one of the key ingredients in the filling. It makes it rich and creamy.
- Sweetened condensed milk – Sweetened condensed milk adds sweetness and adds a richness to the truffles.
- White chocolate chips – The white chocolate chips are melted into the filling and this adds so much to the truffles: sweetness, creaminess and helps to hold things together.
- Key Limes– You will need both the juice and the zest for the recipe
How to Make Key Lime Truffles
- In a pot on the stove, combine the heavy cream, milk and zest and bring to a simmer.
- Remove from the heat and set it aside for 30 minutes to allow the zest to steep in the cream.
- Place the mixture back on the stove and bring it to a simmer. Then whisk in the white chocolate chips and lime juice until smooth.
- Place the mixture in the bowl and cover with plastic wrap. Place it in the fridge to let it firm up.
- Use a spoon and scoop out some of the truffle mix and form it into a ball.
- Roll in the graham cracker.
- Enjoy.
How to Store Key Lime Pie Truffles
The truffles need to be kept cold. Place them in an airtight container and keep them in the refrigerator for up to 2 week.
These truffles can be stored in an airtight container in the fridge for up to 2 weeks.
Can I Use Regular Limes Instead
You can use regular limes in this recipe, but the key limes do have a distinct flavor that is worth seeking out.
If you can’t find key limes, you can use regular limes. The flavor will be slightly different, but they will still be delicious.
What is the Best Way to Zest a Lime
The best way to zest a lime is with a microplane. It will remove the zest without taking any of the bitter white pith with it.
If you don’t have a microplane, you can use a zester or even a grater. Just be careful not to grate too deeply.
More Truffle Recipes
- Margarita Truffles
- Peppermint Truffles
- Brownie Truffles with Cherries
- Nutter Butter Truffles
- White Chocolate Orange Creamsicle Truffles
Key Lime Truffles
Ingredients
- ¼ Cups heavy whipping cream
- ¼ Cups sweetened condensed milk
- 4 tbsp lime zest
- 2 Cups white chocolate chips
- 2 tbsp lime juice
- 1 tbsp unsalted butter softened
- 2 Cups crushed graham crackers
Instructions
- Using a medium pot over medium heat, combine the heavy whipping cream, sweetened condensed milk, and lime zest
- Bring the mixture to a simmer
- Remove from heat and set aside for 30 minutes to allow the lime zest to steep into the cream Place the mixture back onto the stove and bring the mixture back to a simmer.
- Whisk in the white chocolate chips, butter and lime juice until smooth.
- Pour the mixture into a bowl and cover with cling wrap and place into the fridge and allow to firm up
- Using a tablespoon, scoop out some truffle and roll into a ball
- Roll the truffle into the crushed graham cracker
- Repeat until all truffle batter has been rolled into little balls
- Enjoy!
Last Step:
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11 comments on “Key Lime Truffles”
I am not a big fan of sweets, but I hosted a Caribbean party, and I know other people love sweet treats, so I found these and thought they would be perfect. They were “Amaze Balls” (pun intended). I did make a few tweaks though. Since I don’t crave sweet things, I don’t make them often, but I do love to cook. These looked simple enough and I could make them in advance, so they were a great option. I made a slightly larger batch because I was hosting a party of 30 people. The first thing that I changed was the chocolate. I was going to double the recipe, but the only white chocolate I found at the store was almost $8 for an 11 oz bag. I needed 16 oz for two cups, so I would have needed 3 bags to double the recipe. I had almost conceded, because I had already committed to making them, and then saw the 12 oz bag of Nestle white chocolate for $3.50 and I was back in business. My daughter had also found an 8 oz bag of cream cheese chips for $4 and after a little consideration, I decided to go with one bag of each. It wasn’t going to be quite double the recipe, but close enough. For the heavy cream and sweetened condensed milk, I used a 1/4 cup, filled it twice, but didn’t fully dump it in the pot. I was shooting for about 3/8 of each, and it turned out great, so I must have eyeballed it right. I zested 3 limes, 2 bigger ones and 1 smaller one. I had read the comment about the zest being too much and I didn’t want to strain it out, so I just chopped it smaller after I zested it. I don’t have a technical zester; I just used my cheese shredder box on the second to smallest size. I have no idea how much zest it made, but it was somewhere around 4-ish tablespoons. I couldn’t find my measuring Tablespoon, so I used my measuring teaspoon and then, after about 6 there was about a third still left on the cutting board, so I just dumped it all in. The main thing I got wrong was letting the chocolate cool overnight in the fridge. I had a block of lime-flavored white chocolate in the morning. It would have been a great fudge though! That wasn’t what I was going for, so I chopped it up a little and put it in the oven for about 10 minutes at 145. Then I was ready to go. The recipe calls for 2 cups of graham cracker crumbs and the regular size boxes are 14 oz. I bought two boxes, thinking 8 oz. in a cup, so I need 2 boxes. That was also wrong. I used one package and it was plenty. So, the other 5 packages got repurposed for Smores! Win Win! I also added about 1/2 cup of sweetened coconut and about 2 teaspoons of nutmeg to the graham crackers and ground it all in the blender. In case you haven’t already noticed, I rarely measure anything, so that’s just a visual estimate. If you want to try it, go with your gut. I started making the balls. I wanted them uniform-ish, so I used the small end of my melon baller slightly heaping and found that to be perfect. These are really rich and may be too decadent if made bigger. If somebody wants more, they can just have another. The crumbs weren’t sticking like I wanted them to. It’s kind of like a lint roller; all the small stuff sticks first and then it won’t stick to the larger pieces. I decided that it might help if I warmed up the crumble. I put it on a cookie sheet and in the oven for about 2 minutes at 425 (I actually put it in while the oven was still warming up. I don’t always wait for my oven to preheat. It’s my kitchen and I do what I want). That worked better, but by then my filling was cooling down and getting a little crumbly, so I popped that back in the oven, that I had forgotten to turn off, for about 30 seconds. It was working well, but still not sticking like I wanted. I decided that instead of rolling the chocolate into a ball and then rolling in the crumbs, I would measure the chocolate in my melon baller, scoop it out with my finger, and before I rolled it, I put a bunch of the crumble on top and rolled it all together. Perfection! As I worked, I did keep popping the crumble and chocolate in the oven for short bursts (crumble, about a minute and the chocolate about 30 seconds, less as the amount in the bowl got smaller). It kept everything slightly warm and pliable. Once I finished, I refrigerated them and kept them there for about 5 days. They were awesome and the first thing to disappear at the party. They harden into a Hershey’s kiss consistency and the crumble stayed crunchy. I highly recommend making these and if you change it a little, that’s cool too. I’m also thinking a little mint in the chocolate could be interesting. Like a mojito truffle. Anyways, thank you for sharing this recipe. It was a big hit.
Ha! This is great Alleshia! Thank you!
I love the flavor but not the zest, it left bits in the mouth which I wasn’t fond of so next batch I’m going to strain the zest after steeping. Great recipe!
They look delicious! May I ask if they need to be refrigerated after?
Thanks Tricia. We find that they keep better in the refrigerator.
Can these be frozen?
Hi Diane. Yes, these can be frozen in an airtight container for a few months.
Do they need to be keep refrigerated? Can they be frozen?
Hi Sandy. It’s best to refrigerate, and yes they can be frozen in an airtight container.
The ingredients call for unsalted butter, but it doesn’t say in the directions when to put it in. Can you clarify?
Hi Katie. It’s added with the lime juice. I just updated the post. Thanks!