Ginger and Pepper Truffles

Preparation

1. Step 1

   Place chocolate in a medium bowl. Bring cream, black pepper, and Aleppo pepper to a simmer in a small saucepan over medium heat. Strain cream into bowl with chocolate; discard solids. Let sit until chocolate is softened, about 3 minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.

   Step 2

   Pulse ginger and sugar in a food processor until mixture resembles coarse sand; transfer to a small bowl. Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in ginger sugar. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.

   Step 3

   Do ahead: Ganache can be made 3 days ahead; keep chilled. Ginger sugar can be made 1 week ahead; store airtight at room temperature. Truffles can be made 1 week ahead; store airtight in the refrigerator.