Mashed Potato Truffles Dark Chocolate And Orange Sp5 Recipes

DARK CHOCOLATE ORANGE TRUFFLES

Steps:

• In a microwave, melt chocolate; stir until smooth. Gradually stir in cream until blended. Stir in extract. Cool to room temperature, stirring occasionally. Refrigerate until firm. Shape into 3/4-in. balls. Roll in sugar.

MASHED POTATO TRUFFLES: DARK CHOCOLATE AND ORANGE #SP5

Steps:

• In a mixing bowl, combine well the mashed potatoes, the zest of one navel orange, and the juice of half of the orange.
• Melt 1 cup of the chocolate chips either in a double boiler, or by heating in the microwave for approximately 1.5 minutes, stirring every 25-30 seconds.
• Once the chocolate is thoroughly melted, add it to the potato mixture, stir well to combine, then allow the mix to chill in the refrigerator for 30-60 minutes, or until a scooped portion of the mix can be easily shaped (rolled in your hands).
• Line a baking sheet with wax paper. You're ready to form the truffles: scoop an approximately tablespoon-sized amount of the filling, and form into a ball by rolling with your hands. Set these on the wax paper, then allow the balls to chill in the refrigerator or freezer for another 30 minutes.
• Melt the remaining chocolate chips and dip the chilled filling balls to coat completely. The chocolate sets quickly, so work fast, and enjoy! These keep very well in the refrigerator and freezer and make great gifts.

MASHED POTATO TRUFFLES

Steps:

• For the truffles: Set up a double boiler over low heat. Add the chocolate chips, almond milk, sugar, vanilla and salt. Cook, stirring occasionally, until the chips are melted and the mixture is well blended. Remove from the heat and stir in the mashed potatoes until completely incorporated.
• Transfer the mixture to a loaf pan or small baking dish and refrigerate until firm, about 30 minutes.
• For the coatings: Pour the cocoa, pistachios and toasted coconut into separate small bowls.
• Using a tablespoon measure or small scoop, scoop out a ball from the chocolate mixture and roll between the palms of your hands. Place in the desired coating, rolling it around to coat, then transfer to a baking sheet. Repeat with the remaining chocolate mixture and coatings.
• Store in an airtight container in the refrigerator for up to 1 week.

SURPRISE! PEANUT BUTTER TRUFFLES #SP5

Steps:

• In mixing bowl add mashed potatoes, melted white chocolate chips, peanut butter and vanilla. Using mixer on medium speed, mix ingredients until smooth. Place mixture in bowl into refrigerator and chill about 2 hours.
• After mixture has become firm, use a melon baller or your hands to roll into 1 inch balls. Work in small batches, leaving unused portion in refrigerator until ready to roll. Place balls on wax paper lined cookie sheet. When all balls are rolled place cookie sheet in refrigerator while preparing milk chocolate coating.
• Working with 1 cup of milk chocolate chips at a time, place chips in microwavable bowl or in a double boiler. Microwave at 50% power one minute at a time, stirring between minutes until completely melted. If using double boiler, stir often over medium heat until melted.
• Roll chilled balls in melted chocolate 1 at a time and return to waxed paper. Chill truffles in refrigerator for about 30 minutes or in freezer for about 15 minutes. Best served cold.