I have always enjoyed making truffles at home – they are simple and quick to make (especially if you skip the step of coating your truffles in tempered chocolate) and just make the perfect present, and not just for Valentine’s Day. I mean, who does not like to receive a box of chocolates to eat all by themselves?
Besides, chocolate goes well with most things so truffles are a perfect way of playing around with your favourite flavour combinations. I love the combination of chocolate and orange – the bitterness of dark chocolate contrasts nicely with the bright citrus flavour. Being naturally zesty and lemony in flavour, Sichuan pepper pairs equally well with all things citrus. A sichuan pepper, orange and chocolate truffle was thus the logical next step. And while Sichuan pepper is most famous for that tingling feeling it can leave on your lips and tongue, in terms of heat, it is actually quite mild.
The recipe for these truffles itself relies on a little less cream than what is typically used for making truffles to give them a firmer set (so they keep their shape better even when kept at room temperature). And while the recipe calls for 2-3 tablespoons of Sichuan pepper, this gives the finished truffles a very subtle kick that lingers just long enough for you to unwrap your next truffle.