INGREDIENTS
• 1 ¼ cups heavy whipping cream
• 9 ounces high-quality bittersweet chocolate (70% cocoa), chopped, divided
• 1 teaspoon mild curry powder
• ½ cup mango puree (from 1 mango)
• Unsweetened cocoa powder
• Mango powder
• Toasted finely shredded unsweetened coconut
• Chopped almonds or pistachios
PREPARATION
Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
Stir curry powder into hot cream (off heat); let stand 2 minutes.
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 room-temperature mango puree (from one mango, pureed until smooth in processor).
Chill truffle base until firm enough to roll, about 3 hours.
Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball.
Drop each freshly coated truffle (or just-formed, uncoated truffle) into bowl of cocoa, mango powder or toasted coconut, almonds, or pistachios; turn to coat
Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.