Caipirinha truffles
Patricia Scarpin
ingredients
- 400g white chocolate, finely chopped
- grated zest of 1 lime
- 1/4 heaping cup (70ml) cream*
- 3 tablespoons cachaça
- cocoa powder, enough to cover the truffles
directions
- 1
Combine chocolate, zest and cream in a heatproof bowl; place it over a saucepan of gently simmering water.
- 2
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.
- 3
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.
notes
* I used a type of cream that contains 25% fat.
Source: adapted from a recipe from "Garoto Chocolates"
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