Choco-Tato Truffles

Name: Choco-Tato Truffles
Prep time: 20 min
Total time: 20 min
Yield: 3 dozen.
Ingredients: 1 cup semisweet chocolate chips; 2 ounces unsweetened chocolate, chopped; 2 tablespoons butter; 1 large egg yolk, room temperature, 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

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

Ingredients

1 cup semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
2 tablespoons butter
1 large egg yolk, room temperature, 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 until easy to handle, about 1 hour. Shape into 1-in. balls.
Roll truffles in cocoa or additional pecans. Refrigerate until firm, about 2 hours. Store in the refrigerator.