These Pink Peppercorn Chocolate Truffles are the perfect homemade gift for Valentine's Day or any chocolate occasion. The combination of dark chocolate, cream, and butter creates a rich and velvety base for the truffles, while the addition of ground pink peppercorn adds a subtle hint of spice. Finished with a dusting of cocoa powder, these truffles are not only delicious but also beautiful to gift.
Pink Peppercorn Chocolate Truffles
Bean and Goose Chocolate
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250g Bean and Goose dark chocolate
125 ml cream
20g pink peppercorns. Plus extra for topping.
¼ teaspoon Himalayan pink salt
100g cocoa powder
- Finely grind the pink peppercorn using a mortar and pestle.
- Heat the cream in a saucepan over low heat until it starts to simmer.
- Remove the saucepan from heat and add the dark chocolate, butter, ground pink peppercorn, and pink salt. Stir continuously until the chocolate and butter are melted and the mixture is smooth.
- Pour the mixture into a shallow dish and refrigerate for at least 2 hours, or until firm.
- Once the mixture is firm, use a spoon or a melon baller to scoop out small portions, then roll them into balls using your hands.
Place the cocoa powder in a shallow dish and roll each truffle in the cocoa powder until well coated. You can add ground pink peppercorn to the cocoa powder for extra heat.
- Store the truffles in an airtight container in the refrigerator until ready to serve.
Keep it cool.
It is much easier to shape and roll the truffles if your kitchen and your hands are cool. If the mixture starts to soften then put it back into the fridge until it cools down again.
Avoid the grain.
Make sure you do not boil the cream as this can cause the truffle mixture to become grainy.
Manage the split.
If your truffle mixture splits add a small amount of cream and/or chocolate to bring it back together again.