I love, love, love lime.
Lime sherbet (the most delicious of the sherbets), lime ricky's, limeade (we had it at our wedding), key lime pie (I once had it instead of birthday cake), the Endless Lime smoothie from the Jamba Juice secret menu (shhhh...it exists, and it's amaaaazing!), and these Key Lime Pie Truffles.
Bruce and I went for a walk last night, and got the aforementioned Jamba Juice's, and I knew immediately that I wanted to harness the tangy tartness of key lime pie into bite-sized truffles. I even made his stop at the store on our way home to pick up some limes so that I could try these beauties during baking time today.
I love them.
A lot...I forced myself to give some of them away so I wouldn't eat them all.
Seriously, so good!
Key Lime Pie Truffles
Ingredients:
8 oz softened cream cheese
4 Tbs sweetened condensed milk (turns out I was out of condensed milk and had to make some...gotta love that, right? Not so much...)
juice and zest from 4 limes (you can use less or no zest if you prefer)
2 c. graham cracker crumbs
Coating/Topping:
12 oz vanilla candy coating
graham cracker crumbs
Directions:
Combine cream cheese, condensed milk, juice, zest, and graham cracker crumbs in a medium bowl until uniform.
Roll into balls and place on a silpat lined baking sheet. Freeze at least 2 hours.
Melt candy coating in double boiler. Dip each truffle in the coating, shaking off the excess and place on baking sheet. Immediately sprinkle with graham cracker crumbs and let the coating harden completely.
Store these in the refrigerator or freezer.
Enjoy!
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