• plain chocolate (70% cocoa solids) 275 g/9½ oz
• double cream 250 ml/9 fl oz
• unsalted butter 3 tbsp
• black peppercorns 2 tbsp, coarsely ground

Coating 1

• unsweetened cocoa powder 2 tbsp

Coating 2

• icing sugar 1 tbsp
• unsweetened cocoa powder 1 tbsp

Coating 3

• caster sugar 1 tbsp
• grains of paradise 1 tbsp, coarsely ground

Chop the chocolate into pea-sized pieces and put in a heatproof bowl. Heat the cream until just boiling, then pour it over the chocolate in a thin stream, beating with a balloon whisk as you pour. The chocolate should melt as you pour the hot cream over it. If it doesn’t melt completely, put the bowl over a saucepan of gently steaming (but not simmering or boiling) water and stir until melted. Keep stirring until the ganache is smooth and glossy.

Beat in the butter while the ganache is still warm, then mix in the pepper. Leave to firm up at room temperature for about an hour but don’t chill it at this stage.

Using a teaspoon, divide the ganache into walnut-sized portions and roll into balls between your palms. Line them up on a tray lined with baking parchment.

Make up the coatings on three separate plates. Roll ten truffles in each coating, giving each one a quick turn in your palm to brush off any surplus powder. Chill on the tray until ready to serve.