Pierre Hermé’s Sichuan Pepper Chocolate Truffles Recipe
If you are a macaron fan, chances are you’ve heard of Pierre Herme. He is the macaron-god dubbed by Vogue magazine “The Picasso of Pastry”. He’s got shops in Japan, Paris and the UK and it is one of my dreams to set foot in one of them someday. Someday!
A lot of people debate about whether Herme’s or Laudree’s macarons are better, but guess what? Herme was involved in Laudree’s transformation into the luxury brand that it is today!
Of course, macarons aren’t all that this Master Pastry Chef makes. I was sold the moment I saw his name on this chocolate truffle recipe. Then when I saw that it was infused with Sichuan peppers? I was double-sold!
What can I say? A master is a master. The combination of Sichuan peppers and chocolate was brilliant! The truffles turned out so smooth and fragrant. Don’t worry about the spice, because the peppercorns are strained out, all you are left with is the fragrance and only a hint of spice.
Adapted from Chocolate Desserts by Pierre Hermé
Pierre Hermé's Sichuan Pepper Chocolate Truffles: a recipe by "The Picasso of Pastry"
Vegetarian|Gluten-Free|Egg-Free|Nut-Free|Seafood-Free
Ingredients
- 260g 70% Dark Baking Chocolate, chopped, placed in a large bowl
- 1 cup Heavy Cream
- 2 tbsp Sichuan Peppercorn, crushed
- 50g Unsalted Butter, at room temperature, cut into 4 pieces
- 1/2 cup Cocoa Powder
Instructions
- In a small pot, bring cream and peppercorns to a boil. Remove from heat, cover and let stand for 10 minutes, for flavours to infuse.
- Strain the cream and discard 2/3 of the peppercorns.
- Pour the cream back into the pot, with the remaining 1/3 peppercorns and bring to a boil again. As soon as the cream comes to a boil, strain it into the bowl of chocolate and stir until all the chocolate has melted.
- Add unsalted butter, one piece at a time, stirring to fully incorporate until adding another piece. Let the chocolate cool for 1 hour. Cover and refrigerate for at least another 3 hours.
- Place cocoa powder in a shallow dish. Using a spoon, shape the ganache into small balls and roll in the cocoa powder to coat.
Per each of 50 Truffles
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