passionfruit & sichuan peppercorn truffles

fresh passionfruit juice, floral sichuan peppercorns, and 70% dark chocolate

chocolate for valentine’s day? groundbreaking

these aren’t just any storebought chocolate truffles - they’re bright and zingy from the fresh passionfruit juice and the sichuan peppercorns bring a floral note with a tiny numbing heat

make these for your valentine, or for yourself

makes eight truffles

ingredients

0.5 tsp sichuan peppercorns

60g dark chocolate (70% cocoa), chopped

10g caster sugar

20g passionfruit juice, strained (from about two passionfruits)

cocoa powder, to coat

method

gently toast the sichuan peppercorns (0.5 tsp)

grind to a fine powder and sift out any remaining husks

add the ground toasted sichuan peppercorn powder, chopped chocolate (60g), sugar (10g), and strained passionfruit juice (20g) to a bowl

warm gently over a double boiler, whisking frequently, until the chocolate has completely melted and the mixture is smooth

line a small container with baking paper

pour in the melted truffle mixture and smooth

transfer to the fridge to cool (at least one hour)

once the mixture has set, cut the block into even eighths

press each truffle into a round(ish) shape and toss in cocoa powder to coat

store in the fridge for up to two days (if they last that long!)