Key Lime “truffles”
From jo_jo_ba 11 years ago
- 2 hours to make
- Serves 20
No chocolate, but packed with the bright lime and graham cracker flavour from the classic treat! A touch of tangy cream cheese adds just the right about of taste and texture. Make a double (or triple!) batch and keep them in the freezer to prolong their life – not that they’ll hang around long!
Ingredients
- 2 tbsp cream cheese (regular or low fat – NI is for full fat), softened shopping list
- 3 tbsp salted butter, softened (add a pinch of salt if using unsalted) shopping list
- ¼ cup sugar shopping list
- Zest of 1 lime shopping list
- juice of ½ lime shopping list
- ¼ cup whole wheat flour shopping list
- ½ cup graham cracker crumbs shopping list
- Dark or white chocolate, melted, for coating shopping list
How to make it
- In a bowl, beat together the cream cheese, butter, sugar, lime zest and lime juice until well combined.
- Mix together the flour and graham cracker crumbs and beat into the cheese mixture to form a scoopable “batter-dough”.
- Roll small balls of the mixture and refrigerate at least 1 hour to firm up (or freeze at this point).
- Dip in melted chocolate and allow to set. When coated, truffles can be kept at room temperature for 1 week or 3 weeks in the fridge.
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