1. Here's the food (photo taken ingredients for the rum, coffee truffle). From this amount yields approximately 50 truffles, this is the original recipe, I took in 2 times less.

2. Coating is best to prepare 1 day early. Grated on a small grater, zest the lime, mix with powdered sugar with your fingers. The recipe takes the sugar, but I don't like when sugar is tingling on these delicate truffles. So I take the powdered sugar. Mix it in the grinder is not in the dust, and so that the bare spots were. Mix, distribute in a thin layer on parchment and left to "dry" for the night. The next day this dry mixture is mixed with cocoa. This is our "sprinkles" PS in this photo I have is the powdered sugar - cocoa, it's just this time I mixed everything together and left to dry. typically, first the icing sugar with lime, and then with cocoa.

3. Finely grate the lime

4. Bring the cream to a boil, pour directly into the cream of lime. Stir, remove from heat, cover and allow to infuse for 10 minutes. Then again put it on the stove, bring to a boil, remove from heat. Set aside.

5. In a small saucepan, mix honey with lime juice, set on fire, just heated. Do not boil.

6. Half mixture of cream and lime carefully added to the chocolate

7. Interfere with, then enter the remaining portion and stir with a silicone spatula or wooden spoon until smooth. Add the honey and lime juice.

8. So it should look like

9. Once the ganache is smooth, slowly add to the soft butter, cut into small cubes. Carefully stir. All actions with the blend of chocolate, butter, etc. are made ONLY by hand, no mixers cannot be used. Now put this mixture in the fridge to "pozatti" for about 30 minutes. Everyone looks at their refrigerator. The consistency of the ganache should be such that it could be put in a cooking bag or syringe and squeeze the parchment, because the ganache melts.

10. Take out the ganache, gently stir it with a spatula. Put in cooking bag and press out little roses. I last used a conventional plastic bag with an attachment for a cooking syringe, because my broke. Put in the fridge to "settle" is not less than a few hours. I usually put on the night.

11. Now the last - sprinkles. Get our truffles from the fridge (easier to remove stuff at 10, because they has thawed at room temperature). Coat each travelink in cocoa lemon-sugar mixture. In principle, they are ready to use. But I take a fine sieve and put each piece in order to shake off excess grit. And everything, in General. Now the truffles can be eaten. Stand they have in the fridge, because at room temperature will just be very soft and will disappear the beauty of the cold melting candy in your mouth ))). Bon appetit!