Posts tagged ‘lime’

July 14, 2011

Kosher Kupcakes

         

As if publishing Pumpercake’s Seven-Layer Cake this week wasn’t exciting enough, I’m absolutely thrilled to be a guest blogger at  Joy of Kosher today!

A Joy of Kosher representative contacted me asking for a guest post and a couple summery cupcake recipes that could be made pareve (without dairy).  My guest post features Pumpercake’s cocktail-inspired “Margarita Cupcakes,” and “Black & White Cupcakes,” inspired by the well known Jewish cookie.

Make sure you stop by Joy of Kosher today to take a look at Pumpercake’s cupcake article, recipes, and pictures, as well as the many other great articles and wonderful everyday recipes throughout the site!

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July 5, 2011

Happy 4th Of Jell-y!

Proud American that I am, I decided that one Patriotic dessert wasn’t enough to celebrate Independence Day this year. In addition to the Red, White, & Blue Bombe Glacée I made for this weekend’s festivities, I prepared another colorful cake to help set the celebratory tone. I couldn’t resist another opportunity to use the refreshing flavor trio of the beloved Bomb Pop (cherry, lime, blue raspberry) in one more treat. Inspired by Sprinkle Bakes‘ lovely “Crown Jewel Cake,” I decided to revamp her cheerful version of the retro “Broken Glass Cake” by using the flavors of the Bomb Pop and the shapes and colors of our flag.

Sweet cherry sponge cake hugs a fluffy lime cream filling, speckled with playful bursts of blue raspberry and cherry Jello stars. The seemingly odd mixture of tart-sweet flavors and jiggly-smooth textures comes together in a harmonious, silky bite.

My favorite part about this cake is the exciting element of surprise that comes with cutting into it.  With different shapes and sizes of red and blue stars, no two slices are alike.  Each cut into the cake brings about an excitement comparable to the incredible National fireworks show… there’s no telling what pretty star pattern will be uncovered next.

Starry Stained Glass Cake

Inspired by: Bomb Pops & Sprinkle Bakes’ “Crown Jewel Cake

Adapted from Heather Baird’s Crown Jewel Cake,” SprinkleBakes

Cherry Joconde Sponge Cake

1¼ cups almond flour

1/3 cup plus 1½ tablespoons all-purpose flour

1 cup confectioner’s sugar

3 eggs

2 egg yolks

¾ teaspoon cherry extract

1-1½ teaspoons red gel food coloring

4 egg whites

¼ cup plus 1 tablespoon superfine sugar

2½ tablespoons unsalted butter, melted

–recipe yield: one 11½ x 17½ sheet cake to be fit as a shell into one 8-inch round cake pan

Preheat oven to 450 degrees.  Line an 8-inch round springform cake pan with parchment paper and set aside.  Prepare an 11½ x 17½ sheet cake pan by buttering it, lining it in parchment paper, and buttering the paper.  In a food processor, pulse together the almond flour, all-purpose flour and confectioner’s sugar to remove any lumps and to further grind down the almonds.  In a large bowl, beat the whole eggs until frothy, and then gradually add in the combined dry ingredients from the food processor while continuing to beat and scraping down the sides of the bowl in between additions.  Beat in egg yolks and extract, and gradually add food coloring until desired color is reached.

In a separate bowl, whip egg whites until frothy.  Gradually add in superfine sugar while continuing to whip the mixture into a thick meringue.  Once sugar has been added and meringue has reached stiff peaks, fold it gently into the batter.  Pour in the cooled, melted butter, give it two or three more folds, and then pour the batter into the prepared sheet pan.  Tilt the pan to distribute the batter into an even layer and tap the bottom of the pan against the counter top to allow any air bubbles to escape.   Place pan into the oven to bake for 5-7 minutes, checking it frequently as it burns quickly and easily.

While cake is baking, lay out a clean pastry cloth or non-patterned tea towel next to a wire cooling rack.  Sprinkle the cloth with a few tablespoons of confectioner’s sugar, smoothing it out into an even layer with your hands.  Immediately upon removing it from the oven, turn out the hot cake onto the sugared pastry cloth.  Peel away and discard the parchment paper from the top of the cake.  Using the round cake pan as a guide, cut a long strip of the cake to fit inside around the pan, making up the cake edges.  If the strip doesn’t cover all the way around the inside of the pan, a shorter strip may be sliced, added and pressed in to fill the gap.  Cut a circle from the sheet cake to make up the bottom of the cake and press it into the pan inside the cake edges.

Lime Cream Filling

3-ounce box blue raspberry gelatin
(ex. Berry Blue Jello)

3-ounce box cherry gelatin
(ex. Cherry Jello)

1¼ cups pineapple juice

¼ cup lime juice

1½ tablespoons powdered gelatin

¼ cup plus 2 tablespoons cold water

2 cups heavy whipping cream

¾ teaspoon vanilla extract

Prepare both packages of flavored gelatin as directed on box.  Once gelatin is completely set and chilled, it is ready to be sliced into shapes.  Using different sized star-shaped cookie cutters, slice set gelatin into very thick stars (see picture).  The thicker the stars are cut, the more likely they will appear in cake slices.  Set aside.

In a small saucepan, combine pineapple and lime juice.  Sprinkle powdered gelatin into the juice and let it sit for 2-3 minutes, or until the gelatin has completely dissolved.  Once dissolved, place the saucepan over medium-low heat for another 2-3 minutes, or until the mixture has melted into a smooth liquid.  Remove the saucepan from the heat and stir in the cold water.  Pour the mixture into a small bowl and set it on the counter top to cool slightly for about 5 minutes.  Place it into the refrigerator for another 5 minutes to allow it to cool completely, but remain in liquid form (not set up into a gelatin).  In a large bowl, whip cold cream into soft peaks.  Pour in the vanilla extract and continue to whip until it has reached stiff peaks.  Whisk cooled gelatin mixture well into whipped vanilla cream.

Assembly

Add a few spoon-fulls of the lime cream filling into the pan containing the prepared, pressed sponge cake shell.  Place a few flavored gelatin stars into the pan on top of the filling.  Add more filling, followed by more stars, and continue until desired amount of gelatin stars have been added, leaving enough filling for a final, thick layer of filling to cover the stars and top off the cake.  Gently spread the top layer of filling into a smooth mound.  Cover cake with plastic wrap and allow it to set up in the refrigerator for at least 8 hours.

If desired, decorate set, firm cake with colored candies and/or a half batch of Best Vanilla Buttercream piped from a pastry or plastic zip-top bag fitted with a large star tip.  If using colored candies, do not place the candies directly on the surface of the filling, as the color will bleed though the white gelatin cream.

July 2, 2011

Bombes Away On Independence Day!

Happy 4th of July!  Sure, I may be a few days early, but that’s part of the beauty of this dessert… that it can be made days ahead of time.  Another part of the beauty of this dessert is, well, the beauty of the dessert!

I’ve known for months that this year’s Independence Day treat would be inspired by everyone’s favorite patriotic popsicle, the Bomb Pop.  The ice-cold striped snack, layered with bold, crisp flavors of blue raspberry, lime, and cherry left me with many possibilities.  The more I brainstormed, the more excited I got, leaving me with way too many dessert ideas.  I finally narrowed it down to two red, white, and blue desserts, and decided to make both of them.  Luckily, I will have an apartment full of visitors for the weekend who, I’m hoping, will help tear through these dishes (and the refrigerator full of other dessert leftovers, too!).

As I have two fabulous, patriotic desserts to share, I decided to post one a few days early (possibly giving an inspired reader a chance to make a quick copycat before Monday?).  During the bulk of my brainstorming, I focused mainly on dishes that showcase color, as it was important to me to display red, white, and blue in an exciting, attractive way.  As I was scribbling notes in my recipe journal, I glanced at where I’d written “Bomb Pop” on the page and noticed an accidental flourish resembling an “e” at the end of the word “Bomb”.  A bomb explosion went off in my brain.  A layered ice cream cake, or a “bombe glacée,” would be a perfect way to playfully mimic a Bomb Pop, showcasing the three flavors and colors, and also playing off the title of the treat itself!

Bombes are mainly made up of ice cream or sherbet, but some versions include a cake layer, mine included.  I layered homemade lime and homemade sweet dark cherry ice cream and enveloped both in a layer of bright blue raspberry cake.  I chose Swiss cake roll slices because I thought that the white buttercream swirls would pop against the blue cake.  And maybe also because I was somewhat hesitant as to how, exactly, a blue raspberry flavored cake would taste and wanted some vanilla buttercream to fall back on in case the cake wasn’t as pleasant-tasting as I’d hoped.  Luckily, the flavors of the cake and both ice creams came out wonderful, the cohesive dessert creamy and refreshing…  a perfect tribute to the Bomb Pop and a sweet way to celebrate (two days before) the 4th.

Patriotic Ice Cream Cake Bombe

Inspired by: Red, White & Blue Bomb Pops

Blue Raspberry Swiss Cake Roll

Adapted from Heather Baird’s Pink Velvet Roulade,” SprinkleBakes

4 eggs                                      ¼ teaspoon raspberry extract

¾ cup superfine sugar              ¾ tablespoon blue gel food coloring

3 tablespoons vegetable oil      1-2 drops purple gel food coloring

1½ tablespoons whole milk       1 cup all purpose flour

½ tablespoon lemon juice          1 teaspoon baking powder

1 teaspoon cider vinegar           ¼ teaspoon salt

1½ tablespoons blue raspberry syrup

–recipe yield: 9-12 slices

Preheat oven to 350 degrees.  Line a 9½x13½ pan with buttered parchment paper.  Beat eggs for five full minutes, then,  slowly beat in superfine sugar and vegetable oil.  In a small bowl, whisk together milk, lemon juice, vinegar, raspberry syrup, and extract.  Gradually add the liquid into egg mixture while continuing to mix on a high speed.  Add food coloring until desired color is reached.

Sift together the flour, baking powder and salt in a small bowl.  In small batches, add the sifted dry ingredients into the batter, mixing after each addition.  When completely combined and smooth, pour the batter into the prepared pan, tilting the pan to evenly distribute the batter.  Tap the bottom of the pan against the counter top to allow any air bubbles to escape before placing into the oven to bake for 12-15 minutes, or until the cake is spring-y to the touch.

Lay out a pastry cloth or tea towel next to a wire cooling rack.  Sprinkle cloth with a confectioner’s sugar and smooth it into an even layer.  Immediately upon removing it from the oven, turn out the cake onto the sugared cloth.  Remove paper from the cake and gently roll cake and cloth into a tight log, starting at a shorter end of the cake.  When cake log is rolled with and wrapped in the cloth, place it on the wire rack and allow to cool completely.

Best Vanilla Buttercream

½ cup (1 stick) unsalted butter, softened

¼ teaspoon salt

2½-3 cups confectioner’s sugar

2 tablespoons vanilla almond milk

1 teaspoon pure vanilla extract

1½-2 tablespoons heavy whipping cream

–recipe yield: about 2 cups frosting

In a large bowl, beat together butter and salt until soft and creamed (about 2-4 minutes).  Add in about half of the sugar and the almond milk, and beat until combined.  Add in the remaining sugar, as well as the vanilla, and beat until smooth.  Drizzle in heavy cream while continuing to beat until desired fluffy consistency is reached.

Swiss Roll Assembly

When cake roll is cool, gently unroll it and pull away the cloth.  Spoon frosting onto the surface of unrolled cake and smooth in an even layer, leaving a thin, border unfrosted.  Gently roll cake back into log and wrap securely with plastic wrap. Freeze for 4 hours before cutting into slices with a serrated knife.

Lime Ice Cream

Adapted from Key Lime Ice Cream,” Food.com

10 ounces frozen limeade concentrate, thawed

zest and juice from 2 limes

14 ounces (1 can) sweetened condensed milk

3 cups heavy whipping cream

1 tablespoon clear vanilla extract

1 teaspoon key lime extract

Line a 9×9-inch pan with plastic wrap and chill in the freezer.  In a medium bowl, whisk together limeade concentrate, zest, juice, and condensed milk.  Set aside.  In a large bowl, whip the cream on a low speed until just slightly thickened.  Add both vanilla and lime extracts while continuing to mix.  When medium soft peaks form, fold in condensed milk mixture.  Spoon the combined mixture into prepare pan and freeze until firm, at least 4 hours.

Sweet Black Cherry Ice Cream

Adapted from Spumoni Ice Cream,”
The Prepared Pantry

½ pint dark sweet cherries

2 tablespoons cherry preserves

2 cups whipping cream

½ cup sweetened condensed milk

1 teaspoon pure cherry extract

1 teaspoon vanilla extract

1 tablespoon red gel food coloring

Line a 9×9-inch pan with plastic wrap and chill in the freezer.  Rinse and remove pits and stems from cherries.  Pat dry and give cherries a thorough, rough chop, or pulse a couple times in a food processor.  Combine chopped cherries and preserves in a small bowl and set aside.  In a large bowl, mix the whipping cream on a low speed until just slightly thickened.  Gradually pour in the condensed milk and both cherry and vanilla extracts, and continue to whip until soft peaks form.  Add food coloring until desired color is reached.  Gently fold the cherry-preserve mixture into the cream.  Spoon the combined mixture into the lined, chilled pan and freeze for at least 4 hours, or until firm.

Assembly

Line a round-bottomed bowl (preferably aluminum) with plastic wrap.  Using a serrated knife, cut chilled cake roll into slices about 1-1½ inches thick.  Arrange slices in the lined bowl into a layer at the bottom of the pan and up the side of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm, at least 30 minutes.

Remove the lime ice cream from the freezer to allow it to soften for about 10 minutes.  Then, take the cake-roll lined bowl out of the freezer, remove outermost layer of plastic wrap and smooth the lime ice cream on top of the cake slices.  Spread ice cream into an even layer to cover the bottom third of the inside of the bowl.  Cover the bowl with plastic wrap and freeze until firm, at least 1 hour.  Repeat the softening process with the cherry ice cream, and spread it into the bowl onto the chilled lime ice cream and cake rolls.  Allow the cherry ice cream layer to reach another third of the way up inside the bowl, leaving the very top third portion of the bowl empty for the last layer.  Re-cover the bowl with plastic wrap and freeze for another hour or so until firm.  Repeat the softening and smoothing process with the third and final layer of lime ice cream.  Smooth it into an even layer reaching the very top of the bowl and sides of the cake slices.  Re-cover the bowl with plastic wrap and freeze til completely set and firm, 4-5 hours or overnight.

About 10 minutes before ready to serve, remove the bowl from the freezer and discard plastic wrap.  Invert the dessert onto serving plate and peel away and discard plastic wrap.  If the dessert doesn’t release from the bowl with ease, run a kitchen towel dampened with hot water across the sides of the bowl before attempting to pull it away.  To serve, submerge a sharp knife into hot water before cutting into slices.

June 15, 2011

Key-nadian Twist On A Father’s Day Favorite

I really thought that I’d tried every Key lime dessert recipe known to man.  As I’ve mentioned in a previous post, my dad’s all-time favorite indulgence is Key lime pie, which I grew tired of making about fifteen Birthdays/Father’s Days ago.  Since then, I’ve found ways to incorporate all of those delicious Key lime pie components into many different dessert shapes and forms.  I truly believed that I’d done it all… every Key lime concoction on the planet.  But there was one region of the Earth that I missed… Canada.  Cana..DUH!

Originating from the Great White North, a Nanaimo bar is a layered dessert traditionally composed of a sometimes nutty, brownie-like layer, a custard or buttercream layer, and a chocolate layer.  There are many different versions of Nanaimo bars, leaving me with lots of options to incorporate all of the flavors of the Key lime pie.  I was sold.  As the Vancouver Canucks have demonstrated this season, Canada knows great hockey, just as my dad, a die-hard Red Wings fan, does.   And, as it turns out, Canada also knows a thing or two about dessert!

Upon grocery shopping for ingredients, I also stumbled upon a couple of products that I’d been previously unfamiliar with, pure Key lime extract and natural crystallized lime.  The extract allowed me to achieve a nice, strong lime flavor without having to add too much actual lime juice and watering down the custard.  And the crystallized lime also added an extra kick without ruining the consistency of the filling.  This is an issue I’ve dealt with in the past, having never wanted to sacrifice any of my dad’s favorite lime flavor but also not wanting to jeopardize the quality of the dessert.  Both of these great new products will be of great use to me for years to come as I continue to make Key lime confections for the world’s greatest dad.  Happy Father’s Day, Papa Lew!

Key-nadian Lime Pie Bars

Inspired by: Key Lime Pie

Adapted from “Nanaimo Bars,” The Daring Kitchen  and Parsley, Sage, Desserts and Line Drives

Graham Layer

½ cup unsalted butter              2/3 cup almond flour

3 tablespoons brown sugar     1/3 cup flaked coconut, finely ground in food processor

1 egg, lightly beaten                ¼ cup unsalted pistachios, finely ground in food processor

2 cups graham cracker crumbs

Prepare a double boiler fitted with a large glass bowl.  Melt the butter and brown sugar until the sugar has completely dissolved.  Pour a small amount of the melted butter-sugar into the dish containing the egg while whisking, bringing the egg slowly up to temperature without cooking and scrambling it.  Once the egg has been slightly warmed, pour it into the glass bowl with the remaining melted butter-sugar, stir, and continue to heat.  After the mixture is homogeneous and slightly thickened, remove the bowl from heat and stir in graham crumbs, almond flour, and ground coconut.

Key Lime Layer

3 egg yolks                                           ¼ cup cream cheese, softened

5 tablespoons granulated sugar          2 tablespoons custard powder*

3 tablespoons Key lime extract            1-2 cups confectioner’s sugar

zest and juice of 1 lime                        3 tablespoons heavy cream

1 tablespoon cornstarch

3½ tablespoons unsalted butter, cold

¼ cup unsalted butter, room temperature

-optional: crystallized lime, green/yellow gel food coloring

In a heavy-bottomed saucepan whisk together the egg yolks, granulated sugar, lime extract, juice, zest, and cornstarch.  Place over medium-low heat and continue to stir constantly with a wooden spoon.  Allow about 5-7 minutes for the mixture to thicken, and then remove it from heat and transfer it to a small bowl.  Constantly stirring, gradually mix in small pieces of the cold butter, allowing each piece to dissolve before adding the next piece.  Once all the butter has been added and the mixture is smooth and cooled, cover the bowl with plastic wrap, allowing the plastic wrap to sag into the bowl and cover the entire surface of the mixture so that it doesn’t develop a skin.  Allow mixture to set up in the refrigerator for 15-20 minutes.

When lime mixture has set, remove it from the refrigerator, peel away and discard the plastic wrap.  Set mixture aside, stirring occasionally, and allow it to come to room temperature.  In a large bowl, beat together the room temperature butter and cream cheese until thoroughly creamed.  Beat in the room temperature lime mixture and food coloring (if desired) until homogeneous.  Mix in the custard powder and gradually beat in the powdered sugar.  If an increase in lime flavor is desired, also beat in desired amount of crystallized lime (I used about 1½ teaspoons).  When desired flavor is reached, drizzle in heavy cream and whip until combined and fluffy.

*Vanilla instant pudding mix may be used here.

Chocolate Layer

2 ½  tablespoons unsalted butter

½ tablespoon heavy whipping cream

6 ounces white chocolate

In a heavy-bottomed saucepan over low heat, bring butter and cream to a simmer, whisking constantly to prevent it from scalding.  Prepare a double boiler fitted with a medium glass bowl containing the white chocolate and place it over medium heat.  Stir in the hot cream to the melting chocolate and continue to stir until fully melted.  Remove from heat.

Assembly

Line 8×8 pan with parchment paper, allowing the excess to drape over the sides  for easy dessert removal.  Press graham mixture into an even layer on the bottom of the lined pan.  Spoon on the lime layer and spread evenly across the entire surface of the graham layer.  Then, pour the warm, melted chocolate onto the top, evenly coating the dessert and reach all edges of the pan.  Let the dessert rest until chocolate has cooled and set before removing it from pan and slicing into bars.

April 1, 2011

Christmas Confections meet Key Lime Creativity

My dad’s favorite dessert has always been key lime pie.  Every year on his birthday, I, being the baker in the family, have prepared for him his special birthday dessert.  Now, it’s not that I don’t like key lime pie… it’s delicious.  But, needless to say, after years of the same thing, it’s gotten a little old.  Sorry, Papa Lew.

Year after year, I’ve found ways to revamp this traditional pie into something a little different, but just as special and just as satisfying to my dear ol’ Dad.  I’ve done a key lime semifreddo pie, a chocolate key lime pie, key lime cupcakes, key lime bars and key lime cookies.  This year, yet again, Dad’s birthday brought about the same challenge as always.  How can I find a new way to deconstruct the delicious flavors of his favorite key lime pie, and transform them into something exciting, different and delectable?

This past Christmas, I abandoned my customary cookie-baking extravaganza, and tried my hand at some simple (I thought) candy-making.  To make a long story short, it was, to put it lightly, a chocolate-covered disaster.  One good thing that came out of the Candy Catastrophe of 2010, however, was the truffles.  Mixtures of dark, white and semi-sweet chocolate paired with a crunch of hazelnut or peppermint provided an indulgent triumph in this, otherwise, disastrous tragedy.  Among the many truffle-fans, was my dad, who seemed to be particularly fond of the chocolate treats.

Upon remembering this, I knew that I needed to revisit the truffles and see if I couldn’t put a whole new, key lime-spin on things.  I came up with a wonderful concoction that balances the rich sweetness of white chocolate with the refreshing tang of key limes and cool cream cheese.  They are my ‘Key Lime Pie Truffles,’…a rich, bite-sized version of key lime pie and a great way to honor the best dad in the entire world.

Key Lime Pie Truffles

Inspired by: Key Lime Pie

2/3 cup key lime juice*

18-20 ounces cream-filled vanilla sandwich cookies**

3 sheets of graham crackers, plus more for garnish if desired***

24 ounces white chocolate chips, separated

8 ounces full-fat cream cheese, softened

juice and zest of 2 limes

1 teaspoon of honey

optional: yellow food coloring

The first step here is to concentrate the key lime juice. Concentrating the juice helps to intensify the lime flavor and reduce the water in the juice to keep the truffle consistency from becoming watery.  To do this, pour the 2/3 cup of key lime juice into a small saucepan over low-medium heat and bring to a boil.  This shouldn’t take but a couple minutes.  Reduce heat to low and allow liquid to simmer.  While liquid simmers and reduces, occasionally stir it and scrape down with a spatula any pulpy residue that gathers along the sides of the saucepan so that it doesn’t burn. Let the liquid simmer for 5-8 minutes, or until it has reduced by more than half.  Then, remove from heat and transfer to small bowl and set aside to cool.****

Remove the sandwich cookies from package(s) and break up graham cracker sheets along perforations to fit into food processor.  Pulse the cookies and grahams in a food processor until everything is completely crushed and mixture forms a consistency like that of dampened sand.  Set aside.

Measure out 1/2 cup of white chocolate chips to be melted.  As chocolate burns easily and must be melted very gently, I like to use a double boiler.  To do this, place chocolate in a glass bowl that fits over a small saucepan.  Pour a couple inches or so of water into the saucepan, making sure that when the glass bowl is set on the saucepan, the water is not touching it.  Bring water to a boil and allow the steam from the boiling water to gently melt the chocolate.  Stir the chocolate frequently to keep any from settling at the bottom of the bowl and burning.  Once all the chips have been melted, turn off heat, remove bowl from atop the saucepan and set aside to allow chocolate to cool.

Place the softened cream cheese into a medium sized mixing bowl.  Using an electric mixer on medium speed, beat the cheese until completely softened and fluffy (about 2 minutes).  Add the cooled, concentrated lime juice along with the zest and juice from the two limes and beat until well-incorporated.  Add crushed cookie mixture one third a time, scraping down the sides of the bowl and mixing well after each addition.  While continuing to beat the mixture, slowly add in the cooled, melted chocolate.  Drizzle in the honey and continue to mix until mixture is homogeneous and has a somewhat slimy, greasy texture (gross, I know, but the final product will be delicious AND beautiful!).  Scrape down sides of bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight.

Once the mixture has chilled, it’s time to shape the truffles.  Using a melon-baller or a small cookie dough scoop makes this job a breeze, otherwise, I suggest using a round tablespoon measuring spoon to scoop the mixture, and then shaping it into a ball with your hands.  Once all the balls are formed, they will need to be chilled again.  I even suggest placing them in between layers of parchment paper in an airtight container and freezing them.  The colder the truffles are, the less likely that they’ll fall apart when coating them in the melted chocolate, which is quite the disaster (I know from experience!).

After the shaped truffles have chilled for about an hour or so, you can start to coat them with the white chocolate.  I like to do this in batches so that there’s no time for the truffles to become too warm to work with, or for the chocolate to become too cool to coat them.  Melt about a cup of chocolate chips at a time using another double-boiler over the stove.  Once the chocolate is melted, remove the bowl from the saucepan and place it on countertop. Bring out the cold truffles and set them next to the bowl.  I’ve found that the easiest way to coat the truffles is to place the truffles, one at a time, on a small fork, and lower it into the chocolate.  Then, using a small spoon, scoop the chocolate onto the truffle until the truffle is completely covered, and then lift the truffle (still sitting on the fork) out of the chocolate. Let any excess chocolate drain down through the fork, and then set the truffle on a strip of parchment paper.  It’s important to work fairly quickly, as the cold truffle will bring down the temperature of the chocolate.  When the melted white chocolate runs out, or when it or the uncoated truffles start to come to room temperature and are difficult to work with, pop the uncoated truffles back in the fridge or freezer, and melt up another cup of white chocolate.  Repeat the process until all the truffles are coated.  Always have an extra package of white chocolate handy, in case chocolate seizes while melting and can no longer be used.

To decorate the truffles with graham crackers, you should have a bowl of graham crumbs ready to go while you’re coating the truffles.  After every two or three truffles are coated, sprinkle desired amount of crumbs onto each one.  If you wait too long after coating them, the cold truffles will have hardened the chocolate and the crumbs won’t attach.  Another option is to drizzle some colored chocolate onto the coated truffles.  Mix in a drop of yellow food coloring (as key limes are yellow) with a small amount of leftover chocolate, and reheat until chocolate is thin enough to drizzle.  Some people use a fork to drizzle, some insist that a knife or spoon is best.  I find drizzling to be nearly impossible and use a pastry bag.  Experiment and see what works best for you.

*I cheated a bit and used bottled key lime juice here and regular, Persian limes for the juice and zest needed later, just to save myself the trouble of hunting down the key limes (and juicing them all!).

**I chose to make this dessert gluten free in order to share with a friend who is allergic.  I used two packages of Glutino brand Vanilla Creme cookies (about 21 ounces), but one 18 ounce package of Golden Oreos, or any other close substitute will work perfectly fine.
***Again, I used a gluten-free version here, but regular grahams are obviously great!

****Do not be turned off by the syrup’s funny, brownish color.  The sugars in the juice have simply caramelized, and any dark bits are the result of the pulp’s sugar developing.  I promise that this color will not be, in any way, visible in the truffle filling!