Instructions: Dutch-processed cocoa powder, preferably Valrhona, for dusting

Put chocolate in a heat-proof bowl that can hold all ingredients.

Bring cream and pepper to full boil in a saucepan. Remove pan from heat.

Cover tightly with plastic wrap and let cream rest for 10 minutes to become flavored by pepper.

Pour cream through a strainer lined with a piece of dampened cheesecloth.

Return cream to saucepan and spoon in about 1/3 of pepper that is in strainer; discard remaining pepper. Bring cream to boil again; then remove pan from heat and strain hot cream into center of chocolate. With a spatula, gently stir cream into chocolate in ever-widening concentric circles until ganache is homogenous and smooth. Allow ganache to rest on counter about a minute before adding butter.

Add butter 2 pieces at a time, stirring gently to blend. When all butter is blended into mixture, pour ganache into a baking pan or bowl. Put pan in refrigerator and, when ganache is cool, cover with plastic wrap and chill at least 3 hours or overnight.

When ready to shape truffles, spoon a generous amount of cocoa powder into a bowl and set out a baking sheet lined with parchment or waxed paper. Remove truffle mixture from refrigerator and scoop up a scant tablespoonful of ganache for each truffle; put dollops of ganache on paper-lined pan. Dust palms of your hands with cocoa powder and, one by one, roll mounds of ganache between your palms to form rounds. Dont worry about making them even. As you shape each truffle, drop it into a bowl of cocoa powder and toss it in cocoa so that it is well-coated; then roll truffles around in a sieve to shake off excess cocoa. As each truffle is finished, return to parchment-lined pan. Truffles can be stored in refrigerator a day or two, covered and away from foods with strong odors.

Note: Do not use white Sichuan peppercorns commonly found in supermarkets for this recipe. Be sure to use the rose-colored, flaky, husk-like pieces of Sichuan pepper found in specialty shops and spice markets. To enhance the flavor even more, toast the peppercorns lightly in a dry skillet over medium heat before adding to recipes.

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