Steps

1. In a saucepan, heat the heavy cream with the Szechuan peppercorns over low heat until it almost boils.
2. Remove from heat, cover, and let steep for 30 minutes.
3. Strain out the peppercorns and reheat the cream.
4. Pour the hot cream over the dark chocolate in a bowl and let it sit for 1 minute.
5. Stir until smooth, then mix in the sugar and vanilla extract.
6. Pour the mixture into serving glasses and refrigerate for at least 4 hours.
7. Serve chilled and garnish with a sprinkle of Szechuan peppercorns.