Mango Curry TrufflesScott Peterson
Recipe information
Yield
Makes about 30 truffles
Ingredients
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
Preparation
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.
