Dark chocolate truffles go from great to sophisticated with a hint of finely ground Sri Lankan black pepper. 

• 8 oz (225g) dark chocolate (70% cocoa, finely chopped) 

• 1/2 cup heavy cream 

• 1/4 tsp finely ground Sri Lankan black pepper 

• 1 tsp vanilla extract 

• Pinch of sea salt 

• 1/4 cup unsweetened cocoa powder (for coating) 

• Optional: Additional ground black pepper for coating (a light dusting) 

• Medium heatproof bowl 

• Small saucepan 

• Whisk or spatula 

• Measuring cups and spoons 

• Pepper grinder 

• Baking sheet 

• Parchment paper 

• Small scoop or spoon 

• Shallow bowl (for coating) 

• Refrigerator 

• Heat Cream: In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer (do not boil). Remove from heat. 

• Melt Chocolate: Place 8 oz chopped dark chocolate in a heatproof bowl. Pour hot cream over chocolate and let sit for 2 minutes. Whisk gently until smooth and glossy. 

• Add Flavorings: Stir in 1/4 tsp finely ground Sri Lankan black pepper, 1 tsp vanilla extract, and a pinch of sea salt until fully combined. 

• Chill Mixture: Cover the bowl and refrigerate for 1–2 hours until the chocolate mixture is firm enough to scoop. 

• Shape Truffles: Line a baking sheet with parchment paper. Using a small scoop or spoon, scoop out teaspoon-sized portions and roll into balls with your hands. Place on the baking sheet. 

• Coat Truffles: Place 1/4 cup cocoa powder in a shallow bowl. Roll each truffle in cocoa powder to coat evenly. For an extra touch, lightly dust a few truffles with additional ground black pepper. 

• Chill Again: Refrigerate truffles for 15–20 minutes to set. Serve at room temperature for the best flavor, enjoying the sophisticated hint of black pepper.

• Use freshly ground Sri Lankan black pepper for its bold, earthy aroma; pre-ground pepper loses intensity. 

• Choose high-quality dark chocolate (70% cocoa or higher) for rich flavor. 

• Adjust black pepper to taste, but keep it subtle to complement the chocolate. 

• Store truffles in an airtight container in the fridge for up to 1 week or freeze for up to 1 month. 

• Elevate your chocolate experience with these sophisticated, peppery truffles!