California Kitchen & Company

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Curried Chocolate Truffles:

½ c. whipping cream
½ t. curry powder
¾ c. semi-sweet chocolate chips
2 T. peanut butter
¼ c. roasted peanuts, chopped fine or ¼ c. sweetened coconut, toasted lightly and crushed

Stir curry powder into whipping cream. Heat in microwave until cream begins to boil, approx. 1 minute, watch it. Stir chocolate chips and peanut butter into cream until blended smooth. Stir several times as chocolate cools. When cool enough (if you are in a hurry, put bowl over a bowl of ice water and stir more), form into a ball and roll in peanuts or coconut. I liked the coconut best. Keep cool and in airtight container.