Choco-Tato Truffles Recipe
Choco-Tato Truffles Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Who knew yesterday's mashed potatoes could become a decadent truffle dessert? Rich, dark chocolate with a slightly nutty texture and just a hint of Irish Cream make these luscious treats a must. —Kathy Keleher, Oak Creek, Wisconsin
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons butter
  • 1 egg yolk, beaten
  • 1 cup confectioners' sugar
  • 1/2 cup ground pecans
  • 1/3 cup mashed potatoes (with added milk)
  • 2 tablespoons Irish cream liqueur, Kahlua, or strong brewed coffee
  • Baking cocoa or additional ground pecans

Directions

In a double boiler or metal bowl over simmering water, heat the chocolate chips, unsweetened chocolate and butter until melted, whisking frequently. Whisk a small amount of mixture into egg yolk. Return all to the heat, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon.
Remove from the heat; stir in the sugar, pecans, mashed potatoes and Irish cream. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls.
Roll truffles in cocoa or additional pecans. Refrigerate for 2 hours or until firm. Store in the refrigerator. Yield: 3 dozen.
Originally published as Choco-Tato Truffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p125

Nutritional Facts

1 each: 65 calories, 4g fat (2g saturated fat), 7mg cholesterol, 11mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein.

  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons butter
  • 1 egg yolk, beaten
  • 1 cup confectioners' sugar
  • 1/2 cup ground pecans
  • 1/3 cup mashed potatoes (with added milk)
  • 2 tablespoons Irish cream liqueur, Kahlua, or strong brewed coffee
  • Baking cocoa or additional ground pecans
  1. In a double boiler or metal bowl over simmering water, heat the chocolate chips, unsweetened chocolate and butter until melted, whisking frequently. Whisk a small amount of mixture into egg yolk. Return all to the heat, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon.
  2. Remove from the heat; stir in the sugar, pecans, mashed potatoes and Irish cream. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls.
  3. Roll truffles in cocoa or additional pecans. Refrigerate for 2 hours or until firm. Store in the refrigerator. Yield: 3 dozen.
Originally published as Choco-Tato Truffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p125

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