Bittersweet-Chocolate Truffles

Ingredients

• 8 ounces bittersweet chocolate
• chopped
• 1/2 cup heavy cream
• 2 tablespoons grappa
• plus more for serving
• Pinch of kosher salt
• 3/4 cup cocoa powder
• Clementines
• amaro
• bourbon
• and/or dark rum (for serving)

Instructions

1. 1

   Place chocolate in a medium heatproof bowl.

2. 2

   Bring cream, salt, and 2 Tbsp. grappa to a simmer in a small saucepan over medium-high heat.

3. 3

   As soon as bubbles begin to form at edges of pan, remove from heat and pour over chocolate.

4. 4

   Let sit 3 minutes to let chocolate melt.

5. 5

   Whisk (or blend with an immersion blender if you have one) until emulsified and smooth.

6. 6

   Scrape into a shallow bowl or pie plate.

7. 7

   Let ganache cool; cover and chill until firm, at least 2 hours.

8. 8

   Place cocoa in a medium bowl; set out on table with ganache and some spoons so guests can drag spoons across chocolate to make curls and toss in cocoa.

9. 9

   Serve with clementines and amaro.

10. 10

    Ganache can be made 3 days ahead.

11. 11

    Keep chilled.