Tuesday, June 11, 2019
CAIPIRINHA TRUFFLES: International Cachaça Day
14 ounces White Chocolate, chopped
Grated zest of one Lime
1/4 cup Whipping Cream
3 Tbsp Cachaça
Combine chocolate, lime zest, and cream in metal bowl; place it over saucepan over simmering water. Stir until chocolate is melted.
Remove from heat, add cachaça, 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.