8 ounces bittersweet chocolate, finely chopped, such as 70-percent Guittard
1/3 cup heavy cream
3 tablespoons amaro, such as St. Agrestis
1/4 teaspoon kosher salt
1/3 cup cocoa powder
Place the finely chopped chocolate in a medium bowl. Add the heavy cream, amaro and salt to a small saucepan. Place over medium heat and warm until small bubbles appear around the outside. Pour the hot cream mixture over the chocolate and allow to sit for 2
minutes. Using a rubber spatula, mix until completely melted and smooth. Refrigerate for 1 hour.
Line a rimmed baking sheet with parchment. Place the cocoa powder in a shallow bowl.
Using a 1 tablespoon-size scoop, scoop balls of the chocolate mixture into the palm of the hand and roll into a smooth ball. Roll in the cocoa powder and place on the prepared baking sheet.