Steps

1. In a saucepan, heat the heavy cream until just simmering.
2. Add the Szechuan peppercorns and chili flakes, remove from heat, and let infuse for 10 minutes.
3. Strain the cream mixture, reheat, and pour over the dark chocolate in a bowl. Let sit for 5 minutes.
4. Stir the chocolate mixture until smooth, then refrigerate for 2 hours until firm.
5. Using a melon baller, scoop out truffle-sized portions and roll into balls.
6. Roll each truffle in cocoa powder and chopped peanuts to coat.
7. Refrigerate for another hour before serving.