Bring the cream to the boil once in a saucepan, finely chop the chocolate. Remove the pot from the heat, add the chocolate and melt it in the cream while stirring.
Add the coconut oil and let it melt. When the mixture has cooled a bit, stir in the lime. Then stir until all ingredients are well combined. Refrigerate for a while. Form small balls with your hands or pipe rosettes on a baking paper, chill again. Melt the white chocolate coating and cover the chocolates with it.