Heat the cream and butter with lime zest and juice in a small saucepan until boiling. Remove from heat and let sit for 30-60 minutes to infuse.

Alternatively, heat the cream and butter with juice and zest in a microwave-safe bowl for 60-90 seconds until bubbling. Let sit for 30-60 minutes.

Reheat the cream until boiling. Pour hot cream over chocolate and let sit for 1 minute. Stir until smooth, microwaving for 30 seconds more if needed.

Stir in a pinch of salt and pure lime extract. Add green food coloring if desired.

Chill in the fridge until solid.

Scoop about a tablespoon of ganache and roll it in between your hands until smooth.

Mix graham cracker crumbs with sugar and a pinch of salt in a small bowl.

Roll truffle ball in graham cracker crumbs until completely coated. Let the truffle mixture sit on the counter until softened if crumbs aren’t sticking.

Alternatively, dip the truffle in melted chocolate or roll it in desiccated coconut.

Melt chocolate in a microwave-safe bowl for 30 seconds, then stir. Repeat until smooth.

Dip the truffle in chocolate and shake off excess. Let cool and set on a cooling rack or parchment paper.