Chocolate Potato Truffles

by: Chef Ilona Daniel

Makes approximately 18 pieces- this recipe doubles well

1 cup cold leftover PEI 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)
⅛ tsp. salt (only if not using already prepared mashed potatoes)
1.5 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.

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