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Choco-Tato Truffles

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    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

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

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