Pierre Hermé’S Sichuan Pepper Chocolate Truffles

• 1 cup Heavy Cream
• 2 Tablespoons Sichuan Peppercorn, Crushed
• 1/2 pounds, 1-1/4 ounces, weight 70% Dark Baking Chocolate, Chopped, Placed In A Large Bowl
• 1-7/8 ounces, weight Unsalted Butter, At Room Temperature, Cut Into 4 Pieces
• 1/2 cups Cocoa Powder

1. In a small pot, bring cream and peppercorns to a boil. Remove from heat, cover the pot and let the mixture stand for 10 minutes, to allow the flavours to infuse.
2. Strain the cream into a bowl and discard 2/3 of the peppercorns.
3. Pour the cream back into the pot, with the remaining 1/3 peppercorns and bring to a boil again. Put the bowl of chocolate nearby. As soon as the cream comes to a boil, strain it into the bowl of chocolate and stir until all the chocolate has melted.
4. Add unsalted butter, one piece at a time, stirring to fully incorporate until adding another piece. Let the chocolate cool for 1 hour. Cover and refrigerate for at least another 3 hours.
5. Place cocoa powder in a shallow dish. Using a spoon, shape the ganache into small balls and roll in the cocoa powder to coat. Set the truffles on a platter and serve.
6. Serving size: 2 truffles per serving.
7. Adapted from Chocolate Desserts by Pierre Herme.

heavy cream, sichuan peppercorn, baking chocolate, butter, cocoa

Taken from tastykitchen.com/recipes/desserts/pierre-hermc3a9e28099s-sichuan-pepper-chocolate-truffles/ (may not work)