It’s almost Valentine’s Day.  Other than another excuse to part with our money, I think Valentine’s Day exists because after a month of deprivation and desperately trying to cling on to New Year’s resolutions, people need some chocolate doggonit! If your boyfriend gives you chocolate, you have to eat it right?!

Luckily for Brian, I eat chocolate all the time, so he doesn’t have to worry about it (instead I get a whole meal!).

But, if you insist on chocolate (which you should  at all times, not just Valentine’s Day), save yourself some money and make your own!  Your sweetie will love you even more.

Mango curry truffles anyone?  I think things are about to get a little spicy…

Mango Curry Truffles

Makes about 20 truffles

Adapted from Bon Appetit Magazine December 2006

Note:  These truffles boast an extremely creamy chocolate filling spiced up with exotic curry powder and sweet mango.  A coating of tempered chocolate adds a great finish to these great homemade gifts.  I garnished mine with a sugar/spice mixture (2 tablespoons granulated sugar, a tiny pinch of cinnamon, and a tiny pinch of curry powder all mixed together and lightly sprinkled on top of the truffles).  You can also dunk the freshly coated truffles in shredded coconut or cocoa powder.

Want to make chocolate dipped strawberries?  The same tempered chocolate that coats these truffles are perfect for dunking berries.

1 1/4 cup heavy cream

17 oz bittersweet chocolate (60-70%), chopped and divided

1/2 cup mango puree, from 1 mango (peel and chop mango and then puree in blender until smooth)

1 teaspoon mild curry powder

Bring cream to a simmer in a small saucepan, remove from heat and allow to cool for 10 minutes.

Meanwhile, melt 7 oz of chocolate in a metal bowl over a saucepan of simmering water (double boiler) until smooth.  Remove from heat and add 2 oz of chocolate and stir until melted and smooth.  Stir in mango puree and curry powder until incorporated.  Whisk in cream until evenly distributed.  Cover bowl and refrigerate for four hours until completely chilled.

Line a baking sheet with waxed paper.  Working with a few tablespoonfuls of the truffle base at a time, roll chocolate into 20 golf ball sized balls and place on lined baking sheet.  Place in freezer for 1 hour.

When almost ready to finish truffles, melt remaining 8 oz of chocolate over double boiler until almost completely melted.  Remove from heat and then whisk until smooth and shiny.  Scoop some of the warm melted chocolate into the palm of your hand.  Place one chilled truffle in hand and gently roll until completely coated in chocolate.  Return to lined baking sheet and repeat with remaining truffles.  Garnish as desired (see note above).  Keep chilled in an airtight container in refrigerator for 1 week.