Ingredients
- bittersweet chocolate truffle base
- 1 teaspoon mild curry powder
- 1/2 cup mango puree (from 1 mango)
- mango powder* or toasted finely shredded unsweetened coconut
- *A tart powder available at Indian markets and at savoryspiceshop.com
Directions
- Follow recipe for bittersweet chocolate truffle base , 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.
