Pepper and chocolate pair nicely. In addition to their complimentary fragrances, the heat helps to lessen the bitterness of chocolate. Makes about fifty truffles.
With a mortar and pestle, grind spices finely.
Break chocolate into small pieces. In a medium bowl, combine chocolate and spices.
In a small pot, heat cream.
Pour scalded cream over chocolate and spices.
Using a whisk, beat together well.
Cool preparation in refrigerator for 12 hours.
Using a spoon, shape cooled chocolate mixture into truffles.
Coat in powdered cocoa by rolling.