Servings: approx. 40 truffles 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)
3/4 cup sweetened condensed milk
1 3/4 cups 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. Mash the potatoes a bit with a whisk. Then add in the melted chocolate, a pinch or two of sea 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 and has that chocolate sweet taste, begin rolling small chocolate balls between your palms. It’s easiest to do this if you dust your hands a bit in some powdered sugar because the batter will still be a little sticky. Allow these truffles it to firm up in the fridge or freezer for at least 20-30 minutes. Once the truffles have cooled down and firmed up, decorate with more melted dark chocolate, melted white chocolate, cacao powder, maca powder or with any other toppings your heart desires. Enjoy!
~ Recipe created by Chef Samantha New of Eclat Culinary for Strohauer Farms