20 minutes, plus chilling time
- 140g double cream
- 200g Espresso Madecasse chocolate, broken into pieces
- 2 tbsp cocoa powder
- 1 tsp finely ground black pepper
Heat the cream in a saucepan and simmer for 2 minutes. Take off the heat and stir in the chocolate, stirring until it melts completely. Transfer to a bowl, cover, and chill for 1 hour only.
On a large plate, combine the cocoa powder and pepper, then with a teaspoon, scoop out small balls of the mixture to make your individual truffles. Roll each into the dry mixture and set on another tray. Chill for at least 1 hour before serving.