White Chocolate Curry

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  • 1/2 cup heavy cream
  • 2 cups white chocolate
  • 1.5 t curry powder
  • 1/2 t red pepper
  • 1/4 t ginger
  • 1/8 t cardamom


  • Vegetable oil
  • 4 potatoes- skinned and chopped
  • 1 onion- chopped
  • 1 red bell pepper- chopped
  • juice of 1 lemon
  • 1 clove garlic, crushed or chopped fine
  • ~3 T heavy cream
  • salt to taste
  • more curry powder, red pepper, ginger, and cardamom to taste


Ganache (can be made a few days in advance): Heat cream in double-boiler, stirring constantly. Add spices. Add chocolate until ganache reaches proper consistency. Remove from heat. If making in advance: place in airtight container and refrigerate.

Curry: In medium pot, heat oil, onion and bell pepper over medium heat. Stir often. Add ganache by 1/4-cup scoops, along with lemon juice and garlic. When onion and bell pepper start to soften, add potatoes, turn down heat to medium-low and cover. Stir occasionally, adding extra cream and spices as needed. When potatoes are tender, remove from heat and serve.


  • Serves 4
  • ~1 hour
  • Recipe by Jessi Ambrose
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