Lemon-Ginger Truffles with Pink Peppercorns

Zest the lemon using a fine grater (only the yellow part, avoiding the bitter white pith).

Juice the lemon.

Peel and grate the fresh ginger.

Lightly crush the pink peppercorns with the flat side of a knife (not into a powder, just enough to release their aroma).

In a small saucepan, combine the lemon juice, honey, grated ginger, and zest. Bring to a simmer over low heat, stirring, and cook for 2–3 minutes.

Remove from heat and let cool to room temperature. Strain through a sieve to remove the pieces of ginger and zest.

Melt the chocolate and butter in a double boiler, stirring constantly until smooth.

Remove from heat and let cool slightly.

Pour the cooled lemon syrup into the chocolate mixture and mix thoroughly.

Add the crushed pink peppercorns and mix again.

Transfer the mixture to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for 4 hours until set.

When the mixture is firm enough, use your hands to shape small balls (approx. 2 cm in diameter).

Roll each truffle in cocoa powder.