Recipe information
Yield
Makes about 30 truffles.
Ingredients
Bittersweet Chocolate Truffle base (click for recipe)
1
teaspoon mild curry powder
1
/2 cup mango puree (from 1 mango)
mango powder* or toasted finely shredded unsweetened coconut
Need to make a substitution?
Preparation
Follow recipe for Bittersweet Chocolate Truffle base (see recipe above), stirring curry powder into hot cream (off heat); let stand 2 minutes. Stir in room-temperature mango puree (from 1 mango, pureed until smooth in processor). Mix in melted chocolate; chill. Form truffles. Drop each freshly coated truffle (or just-formed, uncoated truffle) into bowl of mango powder or toasted coconut; turn to coat.