Mint Lime Mojito Truffles
Tender no-bake truffles with white chocolate ganache, delicious mint and lime. Perfect for Christmas, parties, baby or bridal showers, brunch. Fresh and flavorful.
Ingredients
Mint Ganache Filling
- 1 cup white chocolate chips
- 1/4 cup heavy whipping cream
- 3/4 tsp peppermint extract
White Truffle Coating
- 10-12 oz white vanilla coating or almond bark
- 1/2 cup powdered sugar (sifted)
- 1/2 tbsp freshly squeezed lime juice (strained)
- a hint green dye or food coloring
Instructions
Making the Mint Ganache Filling
- Place white chocolate chips in a medium microwave-safe bowl.
- Heat heavy whipping cream over low heat until bubbles start to form on top; just before boiling.
- Pour hot whipping cream over white chocolate chips and whisk vigorously until smooth (about 2 minutes). If the mixture still contains chips, microwave at 10 second intervals, stirring between.
- Add peppermint extract.
- Place layer of plastic wrap directly on surface of white chocolate mixture and refrigerate at least one hour.
- When chilled, scoop mixture out using one-inch melon baller or spoon. Using the palms of your hands in a circular motion, form white chocolate into one-inch balls.
- Place on wax paper and freeze at least 30 minutes.
Making the White Truffle Coating
- Melt white coating according to directions on the package.
- Place each truffle on a fork and dip it into the white coating, shaking off excess.
- Set them on a cooling rack with wax paper beneath, to allow them to solidify.
Making the Lime Drizzle
- Mix powdered sugar and lime juice in a small bowl, adding lime juice ½ tablespoon at a time.
- Using a spoon, gently drizzle the mix over each truffle, whipping the spoon back and forth in the same direction to make thin, wispy lines.
- Allow to harden completely - at least 30 minutes.
Storing Your Mojito Truffles
- Place in paper mini-muffin tins. Store in a sealed container at room temperature up to 3 days, in the fridge up to one week, or in the freezer up to 6 months.
Notes
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