Key lime pies are a family favorite. Growing up in Florida, it’s basically impossible to turn a corner without seeing something key lime-related. Therefore, I thought it would be fun to create these Key Lime Pie Cake Truffles, they’re so delicious and unique. These truffles are so airy, moist, and have the perfect amount of key lime flavor.
THE KEY LIME PIE CAKE TRUFFLES EXPLAINED:
Super delicious key lime pie truffles formed and created to perfection. Then they’re precisely dipped into a pool of the finest white chocolate. Sprinkle the smashed graham crackers on top of the dipped truffles. The combination is absolutely delicious and should be defiantly be given a chance
FAQS:
how long are these truffles good for?
i recommend storing them in the refrigerator for up to 4-5 days in an airtight container.
how do i keep the white chocolate from hardening fast?
coat the truffles and move quickly. do not try to reheat the white chocolate, it will clump up and become dehydrated.
what to do with leftover sweetened condensed milk?
my favorite thing is to do with the leftover condensed milk is to add it to my iced coffee!
HOW TO MAKE THESE KEY LIME PIE CAKE TRUFFLES:
make a box cake:
make the box cake according to the directions on the box, but add 1/4 cup of lime juice to the batter. bake according to box directions, and set aside to cool. let cool until room temperature.
form the cake pops:
once the cake is cool, transfer it over to a large mixing bowl and crumble the cake into large pieces. stir in the half can of sweetened condensed milk, sour cream, green food coloring (if desired), and the remaining ¼ cup of lime juice. mix until it starts to slightly resemble cookie dough, it should be easily formable. if adding the green food coloring, the color should be a lime green color. shape the mixture into medium-sized balls, about 1 ½ tbsp worth. chill in the fridge for at least 2 hours so that the white chocolate hardens faster
dip em in white chocolate:
in a microwave-safe bowl, melt the white chocolate wafers until smooth and silky. immediately start coating the cold cake pops in the white chocolate using a fork to roll them around and let the excess chocolate fall through the slits in the fork. place them on a cookie sheet lined with wax paper or parchment paper. after each individual coating, top with a pinch of the crushed graham crackers so that they stick to the white chocolate. after all of the truffles are coated and topped with graham crackers, place them in the refrigerator until the white chocolate has hardened. keep them stored in the refrigerator in an airtight container for up to 5 days.
grocery list:
- vanilla cake mix
- key lime juice
- sweetened condensed milk
- sour cream
- green food coloring
- ghiradelli white chocolate wafers
- graham crackers
equipment list:
*link to my amazon storefront to purchase equipment*
- mixing bowls
- 9×13 baking pan
- hand mixer
Key Lime Cake Truffles
Ingredients
- 1 boxed cake mix vanilla
- ½ cup key lime juice divided
- 7 oz sweetened condensed milk half can
- ¼ cup sour cream
- Green food coloring *optional*
- 10 oz ghiradelli white chocolate wafers
- 2 graham cracker sheets (8 crackers)
Instructions
- When making box cake, add ¼ cup lime juice. Prepare the rest of the cake according to box directions, bake, and set aside to cool. Let cool until room temperature.
- Once cake is cool, transfer it over to a large mixing bowl and crumble the cake into large pieces. Stir in the half can of sweetened condensed milk, sour cream, *green food coloring*, and remaining ¼ cup lime juice. Mix until it starts to slightly resemble cookie dough, it should be easily moldable. If adding the green food coloring, the color should be a lime green color. Shape the mixture into medium-sized balls, about 1 ½ tbsp worth. Chill in fridge for at least 2 hours.
- In a microwave safe bowl, melt the white chocolate wafers until smooth and silky. Immediately start coating the cold cake pops in the white chocolate and place them on a cookie sheet lined with wax paper or parchment paper. After each individual coating, top with a pinch of the crushed graham crackers so that they stick to the white chocolate. After all of the pops are coated and topped with graham crackers, place in the refrigerator until the white chocolate has hardened. Keep them stored in the refrigerator in an airtight container for up to 5 days.
