Bio Wood Pepper Mill black

Don't believe that pepper can also be used to conjure up delicious desserts? Then try black pepper truffles: you will need 640 g dark chocolate coating, your pepper mill, 100 g cream and 60 g butter. First, make a ganache by chopping 140 g of couverture into small pieces. Bring the cream to the boil with a few good turns of your pepper mill, then remove it from the heat immediately and leave everything to infuse for 2 hours. Then bring everything to the boil again briefly and stir in the chopped couverture. Cover with cling film and place in the fridge for approx. 2 hours. Whisk the ganache and butter separately and beat until light and fluffy, combine immediately, pour into a piping bag and pipe approx. 30 dots onto baking paper. Store in a cool place for a few hours, then coat them with about 250 g of melted and finely chopped chocolate coating. This will give you super tasty, slightly spicy truffle balls. 

This is how black pepper is made: the berries are picked when they are still green and unripe. They are then left to air dry. This causes the skin to shrink and form the characteristic wrinkled, black-brown surface. 

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