The truffle mixture will end up on the table in whatever vessel you chilled it in, which could be a pie plate or a decorative platter—it’s your house! For the holidays, Jody Williams, chef at Buvette puts out clementines, nuts, and a chocolate truffle "with spoons for people to run across the surface and create chocolate shavings. Everyone grabs a small plate and serves themselves. It’s participatory. We’ll peel the citrus and suddenly the peels will be everywhere. We’ll start to crack nuts and there will be shells everywhere. That’s when the meal becomes really, really relaxed."
Ingredients
Makes about 24
8
½
2
¾
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.
Step 3
Do Ahead: Ganache can be made 3 days ahead. Keep chilled.
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