麻豆社

Pink Peppercorn and Pistachio Truffles

200ml double cream
75 g light muscavado sugar
250g good quality chocolate (50-60%)

Coating - 5 tablespoons pistachios and 1 level tsp pink peppercorns

Heat all the ingredients in a pan and warm through gently until the sugar melts

Cool in the fridge until consistency of butter (1.5 - 2 hours)

Make your coating. Blitz the nuts and peppercorns in blender until the consistency of coarse sand.

Use teaspoon sized amounts and warm to a ball shape using the warmth of one hand. Coat in your chosen coating and then pop back in the fridge to harden up.