These easy-to-make, rich key lime truffles are drenched in chocolate and have a tart but sweet surprise in the middle – a creamy smooth key lime cheesecake. Wow!
These are a great last minute rich candy to whip up that tastes just like that delicious Key Lime Pie on a Stick that you can get just about anywhere in the Florida Keys (both Mamas’ favorite place). It is oh so refreshing with that nice tart, rich flavor of Key Lime Pie against the richness of the dark chocolate.
And, OK, technically these aren’t cookies but there’s a secret that makes them fit into our 12 Days of Christmas Cookies – these little gems start out with a store-bought package of sugar cookie dough! There you see, it all makes sense now.
Besides, I just had to get my fix of key lime something or other and you’ll never see me pass up chocolate. They really are a nice addition to a tray of Christmas cookies and they are perfect for your own party, a hostess gift or to share with the office. Enjoy!
Key Lime Truffles
Yield: 48 Truffles
These easy-to-make, rich truffles are drenched in chocolate and have a tart but sweet surprise in the middle - a creamy smooth key lime cheesecake. Wow!
1 package sugar cookie dough (I used Betty Crocker Sugar Cookie Dry Mix)
Zest and juice of 1 large lemon and 1 large lime (or use 2-3 smaller more tart key limes for the large lime)
12 ounces cream cheese, room temperature
Ghiradelli Dark Chocolate and White Chocolate Candy Bars
Preheat oven to 350 degrees. Grease an 11×7-inch or 9×9-inch baking dish.
Prepare sugar cookie mix according to directions on package. Add the zest and juice of the lemon and lime and mix well. Pour the mixture into prepared baking dish and bake for 30 minutes or until done. Let cool.
Once cookies are cooled, break apart into a large mixing bowl. Add cream cheese and beat well until smooth. Roll into balls and place on a cookie sheet lined with waxed paper and place in refrigerator for 1 hour.
When ready to complete truffles, place dark chocolate in a microwave safe measuring cup. Melt on high in microwave in 30 second increments, stirring after each and repeat until smooth. Once most of the chocolate is melted, stir to melt remaining chunks. It usually takes only 1-1/2 minutes.
Remove truffles from refrigerator and, using a teaspoon, lower each ball into melted chocolate carefully, roll around with spoon to coat completely, then return to waxed paper-lined cookie sheet. Sprinkle with colorful sprinkles to match the Christmas season. Coat half of the truffles with the dark chocolate then repeat with white chocolate.
Store in tightly covered container in the refrigerator. Keeps for 1 to 1-1/2 weeks.
Check back with us tomorrow when we bring you our favorite cookie, a Turtle Cheesecake Cookie, that we shared with The Great Food Blogger Cookie Swap. And you can check out the scrumptious cookies I was sent as part of the swap. And don’t forget to check out what we already posted for a little extra sweetness.