Chocolate Mashed Potato Truffles
These simple chocolate truffles have a healthy little secret…they’re made with mashed potatoes! Chocolate Mashed Potato Truffles!
Ok so hear me out…Chocolate Mashed Potato Truffles. It’s potato week, and while most of the recipes we’re cooking up with potatoes this week are your usual savory thaangs (i.e. heavenly potato croquettes), I always like to try taking our spotlight ingredient the opposite direction of what your mind first jumps to (see avocado chocolate, savory strawberry soup, grape pizza).
So naturally potatoes, creamy and chameleon-like in their way of taking on flavors, had to be added to this list of odd ball recipes. And so I give to you these chocolatey on the inside, yummy whatever-you-want on the outside mashed potato truffles!
Today I’m partnering with Potatoes USA to show you just how delicious and nutritious potatoes can be. While your average truffle is often loaded with fat and sugar, these lightened up truffles replace all that junk with good hearty potatoes, the “9th wonder of the world!” With almost no fat and plenty of vitamin A, B6, and potassium, potatoes are a staple in my dinner (and dessert) line up.
Chocolate Mashed Potato Truffles
- 1 cup mashed potatoes don’t use any with savory ingredients like chives or garlic!
- 1 Tbsp butter + 1 tablespoon milk 14 g, 15 mL, if not already in mashed potatoes, or dairy-free alternatives
- 2 Tbsp honey 15 mL, can sub agave or maple syrup
- 1 Tbsp cocoa powder 7 g
- ¼ tsp vanilla extract 1.25 mL
- 1 large bar dark chocolate 200 grams, or dairy-free alternative
- ¼ cup each of chopped pistachios or whatever toppings suit your fancy, chopped shaved almonds, shredded coconut, cocoa powder
- If you’re using freshly made, warm mashed potatoes, mix in butter and milk. If you’re using leftovers that don’t yet have butter or milk in them, melt the butter and mix it in, along with the milk.
- Set a wire mesh sieve over a large bowl and, working in batches, push your potatoes through the sieve with a rubber spatula or spoon. This can seem a bit labor intensive, but it’ll give you ultra fine and fluffy mashed potatoes!
- Mix honey, cocoa, and vanilla into the potatoes, tasting and adding more honey or vanilla as needed.
- Form potato dough into teaspoon sized balls and set on a large plate. Get your preparation station ready by putting your topping ingredients (pistachios, almonds, shredded coconut, cocoa powder and/or whatever else you’d like to roll your truffles in) in small bowls.
- Using the double boiler method or the microwave, melt the dark chocolate until ¾ is melted, then stir to melt the rest.
- Set a potato ball on a fork and dunk it in chocolate. Let the excess run off then plop it into one of your topping bowls. Spoon toppings over the chocolate then transfer back to your plate. Continue until all of your truffles are coated, then pop them in the freezer for 5 minutes to harden.
- Store in an airtight container in the fridge for 3 to 4 days.
- I also tried coating my truffles in caramel then in chocolate, by drizzling them with caramel, dunking in chocolate, then immediately popping in the freezer. They were super tasty but the caramel had some sort of reaction with the potato that made them pretty liquidy. Super tasty, not quite as truffle-y in texture, but I’d definitely encourage you to experiment with it!
Huge thanks to Potatoes USA for sponsoring this post!