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Ingredients
- 1 teaspoon mild curry powder
- 1/2 cup mango puree (from 1 mango)
- mango powder* or toasted finely shredded unsweetened coconut
Method
- Follow recipe for
- , 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.
