Servings: 8-10 Active Time: 1 hour Total Time: 1 1/2 hours
2 lbs potatoes (fingerlings, purples, reds or yukons ~ we used purple fiesta fingerlings in the images below)
2 3/4 cups sweetened condensed milk
1 cup dark chocolate chips (we used Lily’s)
pinch of sea salt
cacao powder, maca powder, melted dark chocolate, melted white chocolate (we used Green & Black), chocolate sprinkles or frosting for decorating
Wash and place potatoes in a large pot of water on medium high heat. Parboil them for approximately 25-30 minutes. Remove the potatoes from the heat and water, and allow them to cool for 5 minutes. While the potatoes are cooling, place the dark chocolate chips in a double broiler for approximately 10 minutes on medium low heat to melt. While the chocolate is melting, begin removing the skins from the potatoes. Place the freshly skinned potatoes in a large bowl. Add the melted chocolate, a pinch of se salt and slowly begin adding the sweetened condensed milk 1/4 of a cup at a time. Using a whisk or spatula, begin incorporating everything together in a smooth mixture that still leaves some small potato chunks for a great texture effect. If the mixture becomes not dry enough to form chocolate balls, melt and add in more chocolate. Once the mixture is smooth and thick, allow it to firm up in the fridge or freezer for 20-30 minutes.
Once the chocolate potato mixture has cooled down and is firmer, begin forming small chocolate balls. Decorate these chocolate potato truffles with more melted dark chocolate, melted white chocolate, cacao powder or with any other toppings your heart desires. Enjoy!
~ Recipe created by Chef Samantha New of Eclat Culinary for Strohauer Farms