Pink Peppercorn Ganache
(makes about 2 cups)
¾ cup heavy cream
2 teaspoons pink peppercorns, crushed
12 ounces semisweet (70%) chocolate
Combine the cream and peppercorns in a small saucepan. Bring the cream to a boil, then lower the heat and simmer for 2 minutes.
Put the chocolate in a stainless steel bowl and pour the cream through a sieve onto the chocolate. Let the cream sit on the chocolate for 3 minutes, then stir well until all the chocolate is melted.