Mocha Grappa Truffles
Recipe courtesy Moosewood Restaurant Book of Desserts

Truffles are the ultimate adult confection. These unbelievably alluring spheres of flavored chocolate are smooth and sophisticated and should be savored with a mug of freshly brewed coffee or with a small glass of grappa. We recommend using unsalted butter and the finest chocolate you can find.

12 ounces semi-sweet chocolate
1/4 cup butter
1/4 cup grappa*
1/4 cup strong brewed espresso
1/3 cup unsweetened cocoa powder

*Grappa, an Italian or Californian brandy with a tingling bite, is distilled from the pomace (pulpy remains) of wine grape pressings. Traditionally, grappas are a fiery, somewhat harsh spirit, but today, with their resurgence in popularity, many grappas, especially those produced for an American market, are mellower and softer but retain the characteristic potent, fruity essence.

In a double boiler or in a bowl in a microwave oven, melt the chocolate with the butter, stirring occasionally, until smooth. Stir in the grappa and espresso and set aside to cool for 10 minutes.

Pour the mixture into the pan, cover, and refrigerate until well chilled and firm, for a couple of hours or overnight. If, after an hour or so, streaks of butter rise to the surface, stir the truffle mixture with a fork and return to the refrigerator.

When the chocolate is chilled and firm, spread the cocoa powder on a plate. Scoop up rounded spoonfuls of the chilled chocolate mixture and shape into balls about an inch in diameter by rolling briefly between your palms. (If you've used a rectangular pan, but the chocolate into squares and then roll each square into a ball.) roll each ball in the cocoa powder until well coated. Place each truffle in a paper candy cup or arrange them in layers, separating each layer with wax paper to prevent them from sticking together. Well sealed and refrigerated, these truffles will keep for at least 2 weeks. They can also be frozen.

VARIATIONS: Try other liqueurs in place of grappa. A sweet, milder liqueur, such as Kahlua, makes a very different but also delicious truffle. You can omit the liqueur altogether and increase the amount of espresso to 1/2 cup.