Chocolate Truffles with Curry and Mango

Peel the mango and blend it into a smooth puree.

Heat the cream until it just comes to a boil. Remove from heat and stir in the curry.

Melt the chocolate using a double boiler or microwave, reserving about a fifth of it.

Once the chocolate is melted, add the reserved piece—either finely chopped or grated—to the warm chocolate.

Combine the melted chocolate, cream mixture, and mango puree together, then refrigerate for 2–3 hours.

Once the mixture is set, take it out and roll it into balls using about 2 teaspoons of mixture per truffle.

Roll each ball in cocoa powder or wafer crumbs until fully coated.