L'eau a la Bouche Spiced Chocolate Truffles

Sift cocoa powder; set aside. Using side of large knife, gently crush star anise and remove 12 seeds; gently crush cardamom pods and remove seeds.

In clean coffee grinder or using mortar and pestle, grind together star anise seeds, cardamom seeds, allspice, juniper berries and black and pink peppercorns until coarse. Add cocoa powder; grind until fine. Transfer to shallow bowl and set aside.

Place chocolate in heatproof bowl. In small saucepan, heat cream just until bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Cover and refrigerate until firm, about 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Using melon baller or teaspoon, drop by level teaspoonfuls (5 mL) onto waxed paper-lined baking sheets. Gently roll each to round off completely. Refrigerate until firm, about 1 hour.

Roll truffles in cocoa mixture. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.

Additional information :

Tip: For a spicier flavour, mix 2 tsp (10 mL) of the cocoa mixture into the hot chocolate mixture.