About This Coconut Lime Truffles Recipe

Chocolate truffles are a rich and indulgent treat that is perfect for any occasion.

There are many different ways to make them, but the basic ingredients are always the same — chocolate and cream. Melt the chocolate and mix it with the cream to create a smooth and decadent mixture. You then shape this mixture into balls and roll them in cocoa powder or other desired coatings.

You can make chocolate truffles with any type of chocolate, from milk chocolate to dark or white chocolate. You also have a lot of options to flavor them with a variety of extracts or liqueurs, giving them an extra boost of flavor. No matter how you make them, these little treats are sure to satisfy any sweet tooth.

This is what I like most about the chocolate truffles — they are very versatile, and based on your mood, you can create unlimited flavors!

In this recipe, for example, I’ve made the truffles with white chocolate infused with fresh lime zest and juice to give them some zing and then rolled them in sweet coconut for that tropical flavor.

They are the perfect combination of sweet and tart infused with a wonderful coconut aroma that will leave you wanting more. Go ahead and make a batch — you’ll love the flavorful blend of coconut and lime in these irresistible truffles!

What You Need for This Coconut Lime Truffles Recipe

Ingredient Notes

• White Chocolate: I like to use white chocolate chips that are easy to melt. But make sure to use good quality chocolate chips that are creamy and perfect for melting; otherwise, they may seize and clump up.
• Heavy Cream: It is a base ingredient and helps to melt the chocolate and create a smooth and decadent mixture.
• Key Lime Juice and Zest: The freshly squeezed juice and the zest of the key lime give a citrusy hint to the truffles that pair perfectly with the sweetness of the white chocolate, creating an incredible combination of sweet and tart.
• Shredded Coconut: Because the white chocolate is already sweet enough, I like to use unsweetened shredded coconut to add a lovely tropical flavor.
• Vanilla Extract: Just a few drops of vanilla extract to enhance all the flavors.

Ingredient Substitutions

• White Chocolate: I have used white chocolate chips, but regular white chocolate that’s finely chopped is also great. You can also use any type of chocolate you prefer.
• Heavy Cream: It can be replaced with heavy whipping cream, but do not use any other liquid or half-and-half because the truffles would not set properly. If you need a non-dairy alternative, use full-fat coconut milk whipping cream.
• Vanilla Extract: It can be substituted with coconut extract or your favorite liqueur.
• Shredded Coconut: You can use any other toppings that you prefer. Sprinkles, crushed nuts, or graham crackers are all great substitutes.

FAQs

What if my truffles are too dry for toppings?

If your truffles are too dry and you cannot roll them into the shredded coconut, mash them a little bit between your palms and re-roll them so they’ll become sticky enough to be rolled in your favorite toppings.

How can I store these coconut lime truffles?

These truffles are best enjoyed within a week or so, but they will last longer if stored in an airtight container in the fridge. For longer storage, you can freeze them in an airtight container.

Print Recipe

Coconut Lime Truffles

Author: Ribana Hategan

Cooking Method: Melting

Cuisine: American

Courses: Desserts

Difficulty: Beginner Prep Time 10 min Cook Time 5 min Rest Time 6 hour Total Time 6 hrs 15 mins

Description

If you’re looking for a delicious and refreshing sweet treat, these coconut lime truffles are the perfect dessert.

Yield: 14-15 truffles

Ingredients

Servings

• 170 g / 6.0 oz. white chocolate chips
• 60 g / 2.1 oz. / ¼ cup heavy cream
• 1 tablespoon key lime juice
• 20 g / 0.7 oz. / ¼ cup unsweetened shredded coconut
• ½ teaspoon vanilla extract
• ¼ teaspoon lime zest

How To Make Coconut Lime Truffles Step By Step

1. Combine the white chocolate chips with the heavy cream in a double boiler and melt over medium heat until smooth and creamy.

   

2. Remove from the heat, stir in the lime juice, lime zest, and vanilla extract, then place the mixture in the refrigerator and chill for around 6 hours, or even overnight, until it is firm.

   

3. Once the mixture is firm, use a spoon or your hands to form small balls.

   

4. Roll the balls in shredded coconut, and enjoy!

   

   

Note

• If the truffles become too sticky to roll, refrigerate them for a few minutes and then roll them in the shredded coconut.
• Make sure not to overheat the chocolate and cream mixture, or it will separate.