Thursday, June 12, 2014
Caipirinha Truffles: National Cachaça Day
14 ounces white chocolate, chopped
Grated zest of one lime
1/4 cup whipping cream
3 Tbsp Cachaca
Place chocolate, lime zest, and cream in metal bowl; place it over saucepan over simmering water. Stir until chocolate is melted.
Remove from heat, add cachaca, and stir until smooth.
Cover with plastic wrap and refrigerate 2-3 hours --or until firm enough to form balls.
Using a scoop or teaspoon, scoop out chocolate mixture (while cold and firm) and form balls. They don't need to be perfectly round.
Roll balls in cocoa powder.