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Available for over a year

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.