Be mine

For ganache:

1 lb. of semi-sweet chocolate, chopped
1 tsp. Thai Curry Paste (see recipe below), or to taste
1 1/2 cups heavy cream
Cocoa powder for dusting (optional)

Place the chopped chocolate in a food processor and pulse until chocolate is pea size. Bring the heavy cream to boiling and mix in the curry paste. Stir in the chocolate until melted. Remove mixture from heat, cover and infuse for up to 3 hours. Strain through a fine sieve (I skipped this step since we used store bought curry paste and it was already smooth) and reheat to boiling.

Pour the chocolate mixture through the tube of a running food processor and process until mixture is smooth (once again, this step can be skipped if using store bought paste). Transfer into a clean bowl and let it set overnight, covered, in the refrigerator.

Pipe or spoon truffle shapes onto a parchment lined cookie sheet and freeze overnight. I found covering my hands in cocoa powder then rolling into balls worked best. If the ganache starts to get too melty, just place back in fridge for a few minutes until firm enough to mold. Dust truffles with cocoa powder.

Thai Curry Paste Recipe
Makes 1/2 cup

1 stalk lemongrass, finely sliced (use only the bottom 6? of the stalk)
1 tsp. lime zest
1 or 2 dried Thai bird chiles, seeds removed
1/2 tsp. ground cinnamon
2 cardamom pods, husked
1 1/4 tsp. turmeric
1 tbsp. coriander seeds
1 1/2 tsp. cumin seeds
1 tbsp. ginger root, minced
1 tbsp. coconut milk (optional)

Toast cumin, coriander, cardamom and cinnamon in a skillet over medium heat for 3 to 4 minutes. Shake the pan often to prevent burning. Remove from heat and cool.

Use a blender or food processor to blend everything into a smooth paste. Transfer to a small container and keep refrigerated or frozen.

recipe courtesy of extremechocolate.com