1/4teaspooncrushed black peppercornsor Javanese comet's tail peppercorns
Put the coconut milk in a small pot over medium-high heat and bring to a simmer.
Put the chocolate in a blender and pour the hot coconut milk over it. Add the basil, agave nectar, orange zest, vanilla extract, and peppercorns. Process on high until the chocolate is thoroughly melted and the mixture is smooth.
Divide among 4 small cups. Cover and refrigerate until set, about 3 hours.