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Szechwan peppercorns + chocolate = off the hook!

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I seem to have developed an addiction to Szechwan peppercorns (see post, "Does anyone think they're addictive http://www.chowhound.com/topics/35950...
)After a rather bland dinner tonight, I was craving a little chocolate so I grabbed some chocolate chips and dried cranberries and threw in a handful of Szechwan peppercorns. The result was a kicked-up burn of a trail mix that was pretty cool, but I wasn't done. I toasted a spoonful of peppercorns, ground them in the mortar and pestle, mixed them with some melted chocolate and put the sauce on top of some Sheer Bliss pomegranate ice cream. Wow! It's a party in my mouth.
Has anyone else encountered these in desserts?

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  1. ughhhhhhh I am jealous. I still haven't had any sichuan peppercorns and I want to try some so bad. I think that they just got reintroduced into the us like 2 years ago?

    diary of a foodie on pbs did a small snippet on it on sunday

    1 Reply
    1. re: bitsubeats

      You can order them from Penzey's.

    2. I think I've seen it as an ingredient in fancy chocolate truffles. I've made truffles with black pepper and also with chile, both very nice. I think Szechuan peppercorns would be great with some dark chocolate.

      1. There's a cupcake recipe in this months Ricardo magazine that uses just those ingredients! (Szechwan peppercorns + chocolate) It looks good. May have to try it.

        1. I had sichuan peppercorn ice cream at a restaurant in Buenos Aires once. Fantastic combination.

          1. I made sichuan pepper flavoured ice cream once, fantasizing about a creamy and peppery smoothness, but the numbing quality kind of didn't work with the frozenness of it....back to the drawing board on that one.