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, or alternatively heat in a microwave-safe bowl for 60-90 seconds until bubbling.

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

Stir in a pinch of salt and pure lime extract. If desired, add green food coloring.

Chill the mixture in the fridge until solid.

Scoop about a tablespoon of ganache and roll it into a smooth ball.

In a small bowl, mix graham cracker crumbs with sugar and a pinch of salt.

Roll the truffle ball in the graham cracker crumbs until completely coated. If needed, let the mixture sit to soften for better crumb adherence.

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

Melt chocolate in a microwave-safe bowl for 30 seconds, stirring until completely smooth.

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