veggieburgh

Here is a surprising and delicious treat for the holidays or to follow a nice, spicy Indian or fusion meal. It may sound odd at first, but these curry chocolate truffles pack a delightful interplay of flavors. You can adjust the seasoning level from subtle to hard-kicking.

• 8 oz good, dark chocolate
• 1 cup heavy cream
• 3-6 tsp Garam Masala (or to taste)
• 5-10 shakes of cayenne (or to taste)
• 5-10 shakes of salt (or to taste)
• red sugar (optional)

Combine chocolate and cream in a double boiler. Heat and stir with a whisk until smooth. Add spices. Start light and taste as you go. Don’t be afraid to give it a lot of flavor as that’s what these truffles are all about, but don’t be too hasty with the cayenne as the spice tends to creep up on you. Whisk for a minute or two to integrate the spices. Let cool and refrigerate the mixture until hard. Scoop out with a spoon or melon baller and hand-roll into 1-inch balls. Roll each ball in a small bowl of red-dyed sugar to give it a little color and indication of the spice within, or omit the sugar for a smoother texture.