Dark Chocolate Lime Truffles

Just before my birthday, a PR company sent me a package that included a bar of dark chocolate from Chocolat Moderne studded with bits of lime-infused toffee. I'm not usually a fan of dark chocolate bars (yes--I prefer milk chocolate. How plebeian of me.), but the combination sounded incredible, and so I saved it for after dinner, when I broke off a small piece to taste.

I was surprised. It was wonderful!

Deep, slightly fruity chocolate with tiny bursts of bright, tropical lime throughout. In a rare bout of restraint, I savored the bar for weeks, indulging in just one tiny square each night before bed.

Once I was down to my last bite, I decided I needed to recreate these flavors at home. I figured a truffle would be the easiest way, and so I began by infusing heavy cream with fresh lime peel.

I then stirred this into bittersweet chocolate chips until they melted into a thick, luscious ganache.

I wanted more even lime flavor and so I shaved in a couple more tablespoons of fresh zest, stopping to admire the gorgeous contrast of bright green on the dark silky brown.

Once cool, I scooped the ganache into balls that I rolled in various toppings--shredded toasted coconut, cocoa powder, and dark chocolate with a tiny sprinkle of ginger-infused salt.

The truffles were delicious as is, but I found that my favorite way to eat them was as hot chocolate. I'd drop one or two into my hot chocolate pot along with some steamed almond or coconut milk, and mix until frothy and thick. Topped with a few tiny marshmallows, I sipped it nightly for most of this frigid month.

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Loved this recipe? Here are three other homemade truffle recipes you might like: 

• Cocoa Espresso Truffles
• Peanut Butter Coconut Truffles
• Boozy Rum Cake Truffles

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading!

Dark Chocolate Lime Truffles
Makes about 45 truffles

Ingredients
2 cups Heavy Cream
Peel from 2 limes, cut into strips
1/2 teaspoon kosher salt
16 ounces bittersweet chocolate between 60 and 70 percent cacao (or chips), chopped
1 tablespoon finely grated fresh lime zest
Unsweetened cocoa powder, shredded coconut, chopped nuts, etc. for toppings

Directions
Place the chopped chocolate in a large bowl and set aside.

In a medium size saucepan over medium heat, combine the cream, lime peels (not the grated zest), and salt until it just starts to steam and bubble slightly on the edges. (Do not let it boil). Remove from the heat immediately and let steep for one hour.


Remove the peel then reheat cream just until it starts to bubble again.

Pour the hot cream over the chopped chocolate and stir until the chocolate is completely melted and the chocolate is incorporated into the cream into a thick mixture. Stir in the grated lime zest.

Let the ganache cool to room temperature and then place in the refrigerator to chill for at least two hours until it is completely cold and firm.

Use a melon baller or small ice cream scoop to scoop 1 tablespoon sized balls of ganache. Use your hands (dusted with cocoa powder first) to quickly shape them. Don't worry if they aren't perfect; they're supposed to look a little rustic. Set these on a lined baking sheet until you use up all the ganache. If it starts to soften a bit, just pop it into the fridge for 5 minutes before continuing.

Roll each truffle in cocoa powder (chopped nuts, shredded coconut, and confectioner's sugar also work!). 

Serve immediately or store them in an airtight container in the fridge for up to one week.

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Boozy Rum Cake Truffles

When testing my from-scratch chocolate rum cake recipe, I had a bit of a bundt pan mishap and the cake ended up getting half-stuck in the pan. The pan itself is a bit old and no amount of greasing or combination of flour + grease seems to help anymore.

It happens, and in this case, I'm actually glad that it did because it led to the creation of these absolutely AMAZING Boozy Rum Cake Truffles.

You'll need a batch of rum cake to make this. You can use my Original From-Scratch Rum Cake recipe or my new Chocolate Rum Cake. You can also use a store-bought rum cake or just make a batch using your own favorite recipe.

Another idea? You can just use any cake--a plain from-scratch chocolate cake or yellow cake, a store-bought poundcake,  an (ahem) box mix cake--and douse it in rum syrup (choose either the plain or chocolate syrups from the recipes linked to above) and then proceed with the truffle recipe. Super easy!

As this cake is already naturally very moist from the soaking syrup, you don't need to add any frosting to get it to form into balls. Simple puree it in the food processor until sticky and use your hands to roll into balls that are then dipped in melted chocolate.

A food processor is key for this recipe, although you can also use a mixer with a paddle attachment.

This would make a fun dessert to serve at a holiday cocktail party. They also keep very well and can be packaged up as an edible Christmas gift idea.

You can also just leave a tray of them in your fridge and let your husband work his way through them. That works, too!

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Boozy Rum Cake Truffles Recipe
The yield depends on the size of your rum cake

Ingredients
1 moist rum cake (such as plain rum cake or chocolate rum cake)
1/4 walnuts (optional)
1 1/2 cups bittersweet chocolate chips
2 teaspoons coconut oil or vegetable shortening (such as Crisco)

Directions
Break the cake up into small chunks and place in your food processor along with the walnuts, if using. Process for 2-3 minutes until a smooth and sticky batter forms.

Line a baking sheet with wax paper. Taking about 2 tablespoons at a time, shape the dough into round balls and set on the baking sheet. Repeat with all the dough.

Place the chocolate chips in a bowl and melt in the microwave in 30 second intervals, stirring each time until smooth. Stir in the coconut oil or shortening to thin the chocolate and make it smooth.

Using two forks, dip each ball into the chocolate and let coat completely. Shake off excess chocolate and transfer to the wax paper-lined sheet to set.

Once all the balls are coated. Place in a cool, dry place to set for one hour. These can also set in the refrigerator. Place in small cupcake or candy wrapper cups or serve as is. Store leftovers, covered loosely in the refrigerator, up to one week.

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Peanut Butter Coconut Truffles

The other afternoon, Eugene came home from work to find me measuring things into a bowl. "Oh good," he said as he stopped to give me a kiss. "I'm just so hungry." Then, upon taking a closer look at the contents of my bowl, he stopped.

"Chocolate?! This isn't dinner food!"

"No," I admitted. "This is dessert, but there's a meatloaf in the oven."

There were no complaints later when, after the meatloaf, Eugene helped himself to several spoonfuls of the truffle ganache as I molded the rest into little treats. I tucked the results into an air-tight container and popped them in the fridge for future snacking.

Made with creamy peanut butter and good bittersweet chocolate, these taste a bit like grown-up Reese's Peanut Butter Cups. I added a bit of coconut oil and rolled them around in (unsweetened) desiccated coconut to add another interesting layer of flavor, though you could certainly use regular butter and roll them around in chopped salted peanuts instead, or in confectioner’s sugar or cocoa (or a mix of all of these!)

If you're looking for an interesting hostess or Christmas gift, consider pairing these with my espresso cocoa truffles and presenting in a pretty gift box or cellophane bag tied with ribbon.


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Loved this recipe? Here are three other homemade truffle recipes you might like: 

• Cocoa Espresso Truffles
• Dark Chocolate & Lime Truffles
• Boozy Rum Cake Truffles

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading!

Peanut Butter Coconut Truffles
Yields 2 dozen truffles

Ingredients
12oz bittersweet chocolate chips
1/2 cup creamy peanut butter
2 tablespoons coconut oil
1 cup heavy cream
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup shredded coconut

Directions
Combine chocolate chips, peanut butter, and coconut oil in a large bowl and mix well. (It will be lumpy.) Set aside.

In a small saucepan, combine heavy cream and salt. Set over low heat and bring just to a boil. Immediately remove from heat, stir in vanilla, and pour over the chocolate and peanut butter mixture.

Use a whisk or fork to stir until the chocolate and peanut butter is melted into a smooth thick ganache (chocolate sauce). Let the ganache cool in the bowl on a counter overnight or for 3-5 hours--this will depend on the weather. (Do not refrigerate--letting it cool slowly is important.)

Once it's firm to the touch, use a cookie scoop or tablespoon to scoop out balls of the ganache. Roll in your hand then drop into the shredded coconut and roll to coat. Place on a parchment lined tray or plate and repeat with rest. Chill one hour before serving. Store in the refrigerator or an air-tight container for up to 2 weeks. Can also be frozen.

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Cocoa Espresso Truffles

At any given point throughout the course of the past several weeks, there have been at least two medium-sized pots of leftover bittersweet chocolate ganache threatening to topple out of my perpetually crowded refrigerator.

This is what some might call a first world problem.

Like most other first world problems, the solution to excess ganache is both practical and straighforward. It is also delicious, although that last bit might be germane solely to ganache related calamities.


Chocolate truffles, those sweet and decadent everyman's version of the priceless aromatic tuber, are at its most simplest, simply scoops of chilled ganache that have been dusted in unsweetened cocoa powder or any other variety of topping (coconut, sesame seeds, cinnamon, ground nuts). The name is obvious since the dusty little uneven balls of chocolate often strongly resemble their namesake.

These are particularly wonderful to have around during the holidays, which as evidenced by the twinkling trees in front of Columbus Circle this evening, are right around the corner. A handful of these treats dropped into a swishy cellophane bag and tied up with a pretty ribbon make a lovely hostess gift or party favor. Pass them out along with coffee as a signal to your guests that the party is over and they really should get their coats. Or you can add them to a tray of mignardises, those fussy and tempting little bites often served at the end of the meal in fancy restaurants, and pretend your living room is an exclusive Bouley outpost. (Note that this is not to be confused with migniardise, which means "delicate fondling" and should really be reserved until after the guests have already left.)


I'd be completely lying--or at least withholding the truth--if I didn't admit that biting into a truffle that's still cold from the refrigerator while lying on the couch in your pajamas is the absolute best possible way to watch Gossip Girl and the post-Gossip Girl local news report on what parents think of the scandalous "3some" non-scene.

This is my recipe for espresso flavored truffles, although the same one can be followed minus the espresso for a plain version. Just be warned that this recipe is for 50 truffles so it would be wise to have a plan for them before you get started. Otherwise you might end up with another first world problem.

Cocoa Espresso Truffles
This basic recipe will yield about 50 truffles, which can be stored in the refrigerator for up to 10 days. They also will keep at cool room temperature for a few days, but keep away from the heat as they will melt. Tucked into a small box or plastic gift bag, they make a quick and easy party favor or hostess gift. Perfect for all those holiday parties!

Ingredients
2 cups Heavy Cream
2 tablespoons instant espresso
16 ounces bittersweet chocolate between 60 and 70 percent cacao, chopped
Unsweetened cocoa powder for dusting


1. Place the chopped chocolate in a large glass bowl. In a medium size saucepan over medium heat, heat the cream until it just starts to steam and bubble slightly on the edges. (Do not let it boil). Remove from the heat immediately and quickly stir in the instant espresso until it dissolves.

2. Pour the hot cream and espresso mixture over the chopped chocolate and stir until the chocolate is completely melted and the chocolate is incorporated into the cream (it'll take a few stirs until it's really all uniform and slightly creamy).

3. Let the ganache cool to room temperature and then place in the refrigerator to chill for at least two hours until it is completely cold and firm.

4. Use a melon baller or small ice cream scoop to scoop 1 tablespoon sized balls of ganache. Use your hands (dusted with cocoa powder first) to quickly shape them. Don't worry if they aren't perfect; they're supposed to look a little rustic. Set these on a lined baking sheet until you use up all the ganache. If it starts to soften a bit, just pop it into the fridge for 5 minutes before continuing.

5. Roll each truffle in cocoa powder (chopped nuts, shredded coconut, confectioner's sugar, or a blend of cinnamon & sugar also work!). Serve immediately or store them in an airtight container in the fridge for up to one week.

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