LOCATION: Recipes >> Candy >> Truffles 40
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Truffles 40
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Key Lime Truffles
12 ounces white chocolate
1/2 cup heavy cream
2 tablespoons key lime juice
1/4 cup butter
12 oz. white chocolate
2 Tablespoons shortening
Melt chocolate and butter. Stir in cream and vanilla. Stir until
smooth. Refrigerate, stirring occasionally to keep smooth and
promote even cooling, maybe one hour or two. Shape into balls by
rolling between hands.
Place on foil lined baking sheet and freeze about 15-20 minutes.
While freezing, melt coating chocolate and shortening, stirring
until smooth. Using fork method, dip truffle balls in coating and
place on either foil or waxed paper lined sheets. You can also just
roll the balls in cocoa or powdered sugar or finely chopped nuts.
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