In the interest of getting a grip on grappa, maybe try it in a chocolate truffle

on 10/10/10 at 5:32 pm



Venetian Grappa Truffles

Prep time: 5 min


12 oz bittersweet ((375 G) bittersweet (dark) chocolate )

c cream ( (125 ml) heavy (double) cream)
2 T (30 g) sugar

c (60 ml) grappa or brandy

c cocoa powder ((60 g) unsweetened cocoa powder )


Chop the chocolate fine and place it in a heatproof bowl. In a small saucepan, mix the cream and sugar together, bring to a boil, stir, then pour over the chocolate. Add the grappa and allow the mixture to stand about 5 minutes, to melt the chocolate. Mix until smooth. Allow the mixture to cool to room temperature, then refrigerate about 2 hours, until it is fairly firm. Using a melon baller, scooop small rounds of the chocolate mixture, then roll them lightly in your fingertips to make them smooth. Set them on a sheet of waxed paper on a baking sheet and return them to the refrigerator. Roll the finished truffles in cocoa powder and refrigerate again until ready to serve. Voilà!
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