Ingredients
- 1 1/4 cups heavy whipping cream
- 9 ounces high-quality bittersweet chocolate (70% cocoa), chopped and divided
- 1 teaspoon mild curry powder
- 1/2 cup mango puree (from one mango)
- mango powder or toasted finely shredded unsweetened coconut
1. Bring cream to simmer in heavy small saucepan. Remove from heat; stir in curry powder, and cool to lukewarm, 10 minutes.
Stay connected to Wisconsin news — your way
Get trustworthy reporting and unique local stories from WPR delivered directly to your inbox.
2. Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Stir in mango puree. Chill truffle base until firm enough to roll, about 3 hours.
3. Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Drop into a bowl of mango powder or toasted coconut. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
Recipe from Bon Appetit Magazine
Wisconsin Public Radio, © Copyright 2025, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.
