LUSCIOUS Lime Chocolate Truffles
Prep time
Cook time
Total time
This recipe is a Stage 2 AIP reintroduction. It contains chocolate.
Recipe type: Sweets
Serves: 30+
  • 300 g best quality chocolate (70 - 85% cocoa solids) + 200g more for dipping
  • 300 mls coconut milk
  • zest of 2 limes (approx. 2 teaspoons) + zest of one more for sprinkles
  • 1 teaspoon fresh lime juice
  • ½ teaspoon salt.
  1. Chop 300g of your chocolate into slivers or shards. The smaller the better. Pop into a medium sized glass or ceramic bowl.
  2. Pour your coconut milk into a medium pot and heat to a simmer. It is very important the milk doesn't boil.
  3. Pour the coconut milk over the chocolate shards. Walk away for 3 minutes.
  4. Stir gently for 2 minutes, ensuring the chocolate completely melts into the coconut milk. Add zest of 2 limes, lime juice and salt. Stir.
  5. Pop the ganache into the fridge for 4 hours.
  6. Using a teaspoon measure and your hands, form the mixture into balls. It will be messy!
  7. Pop the balls into the fridge while you prepare the dipping chocolate.
  8. Line an oven tray with baking paper.
  9. Break the remaining chocolate into small pieces. Pop into a heat resistant bowl.
  10. Heat 2 cms of water in a small pot. When at a simmer, turn the heat to low. Pop the bowl with your chocolate pieces over the water and stir until melted. Set bowl aside.
  11. Remove tray of chocolate balls from the fridge.
  12. Using a couple of teaspoons, dip each chocolate ball into the chocolate before transferring to the lined tray. Pop a small sprinkle of zest on top.
  13. Repeat for the remaining balls.
Truffles will keep for up to a fortnight in the fridge.

You'll get at least 30 truffles (depending on how many your partner steals before you count them!)
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