I posted a Baked Egg’n Potato recipe on Monday, and left you wondering what the heck to do with all that leftover potato stuffing. I’m sure you’ve just been dying to know…right?! Of course.
Chocolate Truffles with Leftover Potato
- 1 cup cold leftover potato filling, mashed until smooth with a fork or food processor (or use leftover cold mashed potatoes, already prepared with butter, salt, etc.)
- 1 Tbsp butter (only if not using already prepared mashed potatoes)
- ⅛th tsp. salt (only if not using already prepared mashed potatoes)
- 5 cups dark chocolate chips
- ½ tsp. vanilla
- ½ cup toppings for rolling (unsweetened cocoa, chia seeds, powdered peanut butter, sugar, coconut, whatever you’d like!)
- In a small bowl add chocolate chips and get them nice and melted in a microwave, making sure to stir often (or you could use a double boiler). When they have melted entirely, stir in the mashed leftover potato filling (or, the leftover mashed potatoes). Add the vanilla. Stir until everything is well incorporated and the mixture is very smooth.
- Place the mixture in the fridge to allow to firm up for about 60 minutes (or more, depending on how hot your potatoes were to begin with).
- Get your rolling goodies into separate small bowls (ie: cocoa, sugar, coconut, etc.) and have them ready. Take ping pong ball-sized hunks of potato/chocolate and roll between the palms of your hands. Roll in desired toping, then place on a baking sheet and refrigerate until firm.
- These will keep in fridge for 1 week, or freezer for a couple months.
** If you are following a low FODMAPs diet you should be fine with this recipe. Use a trans fat free margarine instead of butter if you are really sensitive to lactose.
Serving size: 1/18th of batch Calories: 59 Fat: 3.3 Saturated fat: 2.1 Carbohydrates: 8.1 Sugar: 5.4 Sodium: 20 Protein: .9
Right after I scooped the potato filling out for Monday’s recipe, I mashed the potatoes well, incorporating butter and salt at the same time, while they were hot. Next, I placed in the fridge to get the “mashed potato” nice and firm.
I used chia, unsweetened cocoa, powdered peanut butter, and Stevia for my toppings/roll ingredients.
Aren’t they cute?? My favorite was the one rolled in stevia. My least favorite was the chia one…I think. Too healthy.
These froze really well. I took a couple out each day and put them in Nick’s lunch. They were sort of like a “healthier” dessert.I mean…potatoes have plenty of great health qualities (although we tend to take potatoes and make them not so healthy by throwing them in a deep fryer. HA, I should talk, I added load of chocolate and sugar to mine..). And, Nick didn’t know it, but he was eating dark chocolate. Muahaha
Who would have guessed the inside of a potato could make such a delectable treat?! Not me! I’m seriously going to make these with mashed potato leftovers for the rest of my life (and wouldn’t it be fun to try these with sweet potatoes???).
Question: What would you roll your potato truffles in??
So, on a side note, you will notice that my side bar no longer says “I am a Supermarket Dietitian”. Long story short, I recently accepted a new job. It’s bittersweet. I will be starting in two weeks. More details to come about my new job, once it begins (and yes, it was for the best). Life as a supermarket dietitian has really been amazing, but it was time for me to move on. All is well!