Bittersweet-Chocolate Truffles
Luxurious homemade chocolate truffles made with bittersweet chocolate and heavy cream, infused with grappa and rolled in cocoa powder. These elegant truffles are perfect for serving with clementines and your choice of amaro, bourbon, or dark rum.
Ingredients
- •8 ounces bittersweet chocolate, chopped
- •½ cup heavy cream
- •2 tablespoons grappa, plus more for serving
- •1 pinch kosher salt
- •¾ cup cocoa powder
- •2 whole Clementines
- •1 serving amaro
- •1 serving bourbon
- •1 serving dark rum
Cooking Instructions
- 1.
Place chocolate in a medium heatproof bowl. Bring cream, salt, and 2 Tbsp. grappa to a simmer in a small saucepan over medium-high heat. As soon as bubbles begin to form at edges of pan, remove from heat and pour over chocolate. Let sit 3 minutes to let chocolate melt. Whisk (or blend with an immersion blender if you have one) until emulsified and smooth. Scrape into a shallow bowl or pie plate. Let ganache cool; cover and chill until firm, at least 2 hours.
130 min
- 2.
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. Serve with clementines and amaro.
10 min
- 3.
Ganache can be made 3 days ahead. Keep chilled.
