St. Patrick’s Day Irish Potato Truffles
Recipe

These are fun (and easy!) truffles made to look like pint-sized potatoes. No need to fuss over the perfectly round truffle; the lumpier the better for these desserts, so go ahead and invite the kids to help.

 

Directions   Print recipe     Email to a friend
Serves approximately 20 truffles.
Ingredients
8 ounces semi-sweet chocolate chips, chopped in food processor
1/2 cup heavy cream
1 tablespoon strong black coffee
1 teaspoon vanilla extract
~ coco powder, for rolling
~ butterscotch chips or chopped nuts, for potato eyes
Directions

 

  1. Place the chopped chocolate in a heat-resistant bowl.
  2. Place the cream in a saucepan set over medium heat and bring to a boil. (Watch closely: cream can boil over in an instant.) Remove from heat and immediately add the hot cream to the chocolate, whisking until smooth.
  3. Allow to cool for several minutes, then stir in the coffee and vanilla.
  4. Cool to room temperature, cover with plastic wrap and refrigerate for several hours or overnight.
  5. Remove the chocolate from the refrigerator and bring to room temperature.
  6. Using a teaspoon, scoop out small rectangular truffles.
    NOTE: Don’t go for perfection; keep them lumpy-bumpy like real potatoes.
  7. Roll the truffles in coco powder and shake off excess. Place each on a plate as you work.
  8. Attach the butterscotch chip eyes randomly around the truffles to form the “potato.”
  9. For a pretty presentation, place individual truffles in festive candy cups.
  10. Serve at room temperature.
  11. Store truffles covered in the refrigerator for up to one week.
Preparation Time: 
Approximately 30 minutes prep time, plus 2–8 hours refrigeration