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

Instructions

1. 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.