Recipes

Hello My Beautiful & Fabulous Readers~

Happy Tuesday! Brrr... Its a gloomy day here in Texas, so what better way to spend the day than cookin' up something sweet! Since summer is on its way, and today I'll only be day dreamin' about being by the pool, I've decided to make a little something that would go perfect with my good friend Jose Cuervo! 

   Key Lime Truffles

 

What You'll Need

3 (8oz) Packages of Cream Cheese (room temp)

3/4 cup Sugar

1/3 cup Sour Cream

3 tbsp All Purpose Flour

1 tsp Vanilla 

1/4 tsp Salt

1 lb. bag of Key Limes

3 Large Eggs (room Temp)

1 (11oz) bag  Ghirardelli White Chocolate Chips 

1 Pack of Graham Crackers

Here's What To Do

Truffle Filling

1. Preheat your oven to 325 degrees Fahrenheit 

2. Zest and juice your whole bag of key limes, set aside to be added later.

3. Beat cream cheese & sugar until very smooth, be sure to scrape the bottom and the sides. Add your sour cream, flour, vanilla, key lime zest and juice, and salt. 

4. Add each egg to your bowl one by one. With your mixer on a low/stir setting mix in each egg thoroughly before adding the next. 

5. Pour truffle batter into 9in. Spring form pan, and bake for 50 minutes. Be sure to keep an eye on your filling, I burned my first few attempts at this recipe. Remove batter from oven as soon as you see the edges turn golden. Allow batter to set on a cooling rack for one hour, then refrigerate truffle filling for 3hours,or preferably over night. Batter should be very firm and hold shape well.

 

Shapin' Truffles

6. Remove truffle filling from the fridge and dust cookie sheet or baking tray with flour.

7. Using a cookie scoop or melon baller to scoop truffle filling into 1-1/2 inch balls. Using your floured hands you can roll the truffles into perfect ball forms. Arrange rolled truffles onto cookie tray and place in the freezer for 30minutes, or until very firm! 

Dippin' & Rollin'

8. While your truffles are setting, its time to prepare your truffle shell and coating.

9. In your food processor, finely blend your graham crackers into powder. Set aside until truffles have been coated with chocolate.

10. When your truffles are ready melt your chocolate chips in the microwave, carefully following the directions on the bag. Be very careful not to burn the chocolate either...this chocolate is expensive!!
11. Using a short skewer, spear the frozen truffle through the center until it is held secure on the end of the skewer. Dip truffle into melted chocolate until fully coated. Allow chocolate to partially dry and then roll in your graham cracker crumbs.
12. Remove truffle from skewer and coat hole with chocolate and crumbs!

13. Enjoy!!

Keep truffles chilled until serving, Makes 24-30 truffles.
~Try an adult version of these truffles, add 4oz of your favorite Tequila!

Serve & Enjoy by the pool with your favorite people!