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.
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
- Place the chopped chocolate in a heat-resistant bowl.
- 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.
- Allow to cool for several minutes, then stir in the coffee and vanilla.
- Cool to room temperature, cover with plastic wrap and refrigerate for several hours or overnight.
- Remove the chocolate from the refrigerator and bring to room temperature.
- Using a teaspoon, scoop out small rectangular truffles.
NOTE: Don’t go for perfection; keep them lumpy-bumpy like real potatoes. - Roll the truffles in coco powder and shake off excess. Place each on a plate as you work.
- Attach the butterscotch chip eyes randomly around the truffles to form the “potato.”
- For a pretty presentation, place individual truffles in festive candy cups.
- Serve at room temperature.
- Store truffles covered in the refrigerator for up to one week.
Preparation Time:
Approximately 30 minutes prep time, plus 2–8 hours refrigeration
