Name: Mango Curry Truffles
Yield: Makes about 30 truffles
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

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Mango Curry TrufflesScott Peterson

Recipe information

Yield
Makes about 30 truffles

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

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.