3/4 cup (180ml) heavy cream1
zest of 2 limes
400g white chocolate, coarsely chopped2
1 Tablespoon fresh lime juice
2 Tablespoons butter, softened to room temperature and cut into 4 pieces
500g dark chocolate, coarsely chopped
Heat the cream and lime zest in a small saucepan over medium heat. Stir it until the mixture barely comes to a boil. Remove from heat and allow the lime flavor infuse into the cream for 30 minutes.
Meanwhile, place the chopped white chocolate into a medium heatproof bowl. Add the lime juice and butter to the bowl. Do not stir yet. Set aside.
After 30 minutes, place the lime infused cream back over heat until it barely begins simmering again. Remove from heat and strain it through a mesh sieve over the top of the white chocolate, removing the zest. Gently begin stirring the white chocolate mixture with a rubber spatula in one direction. Do not forcefully stir it. Use gentle, circular motions. Once all of the white chocolate is completely smooth, cover with a piece of plastic wrap pressed on the top of the ganache filling. Let it sit at room temperature for 1 hour, then transfer to the refrigerator for 5-6 more hours. Overnight is OK.
After chilling, the ganache filling will be smooth and a little soft, but still manageable by hand. You want a soft filling – this makes the truffles creamy.
Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Make sure you have enough room in your refrigerator for the baking sheets because the truffles must chill after being rolled in the next step.
Measure 1 teaspoon of ganache filling and roll between your hands into a ball. Place on the prepared baking sheet. Wipe your hands clean with a paper towel between each truffle rolling. Clean hands make rolling the sticky truffles easier. Repeat rolling remaining truffles. Refrigerate the truffles as you melt the chocolate coating.
Place the dark chocolate in a medium heat-proof bowl. Use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth, or in a double boiler on the stovetop. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not store finished truffles in the refrigerator.
Remove truffles from the refrigerator and begin dipping into the chocolate. An Olive Spoon makes a good dipping tool. Alternatively, you can use a spoon, fork, toothpick, etc. The dipping tools make the process 100x easier, quicker, and your truffles will look better! Place the dipped truffles back onto the baking sheets. Allow truffles to set at room temperature for at least 1 hour.