Caipirinha truffles

Combine chocolate, zest and cream in a heatproof bowl; place it over a saucepan of gently simmering water.

Stir until chocolate is melted. Remove from heat, add the cachaça and mix vigorously until mixture is silky and smooth. Cover with cling film and refrigerate for 2-3 hours or until firm enough to form balls.

Scoop out rounded teaspoons of the mixture (while it’s still cold and firm) and form balls – you don’t want your truffles to be perfectly rounded. Roll the truffles in cocoa powder and place in small fluted paper cases or on a plate. Keep refrigerated.