Pink Peppercorn Chocolate Truffles

MAKES 40 Truffles

9 ounces semi sweet chocolate, fi nely chopped
1 cup heavy cream
2 tablespoons sichuan pepper, crushed
3 ½ tablespoons unsalted butter, softened
Cocoa powder, for dusting

Place the chopped chocolate in a medium bowl and set aside.

Using a small pot, bring the cream and pepper to boil. Remove from heat, infuse for 10 minutes. Strain the hot cream through a fine sieve over the chocolate.

Add onethird of the pepper that is in the strainer back into the chocolate mixture discard the rest. Allow the cream to soften the chocolate for 2 minutes. Using a whisk, stir the chocolate mixture slowly until smooth. Add the butter, stirring until mixed.

Transfer the chocolate cream mixture into a flat pan and cover with plastic wrap, making sure the plastic wrap touches the entire surface of the mixture. Refrigerate for at least 2 hours until the chocolate is set.

Place the cocoa powder in a shallow pan. Using a teaspoon dipped in hot water, form ½ inch balls of the chocolate mixture. If the mixture gets too soft while working, refrigerate until set.

Roll the truffles in generous amounts of cocoa powder and store in an airtight container in a cool place for up to three weeks.