Curry Truffles

If you read my blog, you know that I love combining savory items with sweet and curry is no exception. These truffles have a wonderfully smooth and rich mouth feel. In the first bite you taste the rich and somewhat bitter chocolate flavor and once you swallow, the curry has hit the back of your throat and you get a mild spicy taste that really elevates these chocolates to the next level.
Tonight I was on a speaking panel for Portland's 'Try Vegan Week' with the topic being "Veganize your favorite comfort foods". With chocolate being one of my favorite comfort foods, I decided to bring these to share. To make these truffles even easier on myself, I used store bough curry powder instead of making it myself.

This recipe is written in ounces..a way of measuring that I prefer when dealing with candy and chocolates. If you don't have a kitchen scale on hand, I suggest picking one up. They aren't expensive and can be used for many other different things. My husband even uses it for weighing and pricing out packages to mail.

Curry Chocolate Truffles
3 1/2 oz coconut cream
2 oz oat milk
2 tsp curry powder
1/2 oz brown rice syrup
11 oz semi-sweet chocolate chips
1 1/2 oz 62% chocolate, roughly chopped
1/2 oz coconut oil
1/2 tsp vanilla extract
to coat
10 oz 62% chocolate, roughly chopped
1/4 cup cocoa powder, sifted

Combine the coconut cream, oat milk, curry and brown rice syrup in a small pot. Over medium heat bring to a simmer.
Combine the chocolate, oil and vanilla in a blender and pour the hot milk over top. Let sit for 2 minutes then blend on high until smooth and thick.
Pour the ganache in a pan and freeze for 1 hour or chill for a few hours until hard enough to scoop. Use a small ice cream scoop, melon baller or spoon to scoop out small balls. Roll into circles then freeze again until firm.
Melt the chocolate in the microwave for 1 minute, stirring once after 30 seconds. Stir to melt any remaining clumps with the residual heat of the chocolate. Dip the frozen truffles in the chocolate to coat and drop on parchment paper. Freeze until hard. Roll in cocoa powder. Serve at room temperature but store in the fridge.