Name: Bittersweet-Chocolate Truffles
Yield: Makes about 24
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)

Bittersweet chocolate truffles in a dish of cocoa powder.

Photo by Peden + Munk

Chef Jody Williams serves this truffle mixture family-style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of clementine. It will end up on the table in whatever vessel you chill it in, which could be a pie plate or a decorative platter—it’s your house!

Recipe information

Yield
Makes about 24

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)

Preparation

Step 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.
Step 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.
Do Ahead
Step 3
Ganache can be made 3 days ahead. Keep chilled.