We admit it, these truffles may sound strange, but if you are looking to make perfectly creamy dairy-free, vegan truffles, mashed potatoes are the secret. Skip the heavy cream and roll up these chocolate delights with soft mashed potatoes.
Ok so hear me out…Chocolate Mashed Potato Truffles. So naturally potatoes are creamy and chameleon-like in their way of taking on flavors. And so I give to you these chocolatey on the inside, yummy whatever-you-want on the outside mashed potato truffles!
Potatoes can be so delicious and nutritious. While your average truffle is often loaded with fat and sugar and dairy, these truffles are fit for even your vegan eaters, no heavy cream needed. With almost no fat and plenty of vitamin A, B6, and potassium, potatoes are a staple in my dinner (and dessert) line up. 
Step by Step Guide to Making Mashed Potato Chocolate Truffles
Prepare the Mashed Potatoes:
Ensure your mashed potatoes are plain without any savory additions like garlic or chives.
Combine Ingredients:
In a mixing bowl, combine the mashed potatoes, butter, milk (if needed), honey, cocoa powder, and vanilla extract. Mix until well combined and smooth.
Chill the Mixture:
Place the mixture in the refrigerator for about 30 minutes to firm up.
Melt Chocolate:
Break the dark chocolate into pieces and melt it in a double boiler or microwave. Stir until smooth.
Form Truffles:
Once the potato mixture is chilled and firm, scoop and roll it into small balls.
Coat the Truffles:
Dip each truffle into the melted chocolate, ensuring it’s completely covered. Then roll the truffles in your chosen coatings such as chopped nuts or cocoa powder.
Set the Truffles:
Place the coated truffles on a parchment-lined tray and refrigerate until the chocolate sets, about 15-20 minutes.
Serve:
Enjoy your truffles cold. They can be served immediately or stored in the refrigerator.
Mashed Potato Chocolate Truffles
- Total Time: 25 minutes
- Yield: Makes 24 1x
- Diet: Vegan
Description
Creamy, dairy-free truffles? Mashed potatoes are the secret ingredient! Rich chocolate, easy to make.
Ingredients
- 1 cups (237 ml) mashed potatoes
- 1 tbsp butter or dairy-free alternative
- 1 tbsp milk or dairy-free alternative
- 2 tbsp honey, agave, or maple syrup
- 1 tbsp cocoa powder
- 1/4 tsp vanilla extract
- 7 oz (200 g) dark chocolate
- 1/4 cups (59 ml) each of chopped pistachios, almonds, shredded coconut, and cocoa powder
Instructions
- Prepare the Mashed Potatoes: Ensure your mashed potatoes are plain without any savory additions like garlic or chives.
- Combine Ingredients: In a mixing bowl, combine the mashed potatoes, butter, milk (if needed), honey, cocoa powder, and vanilla extract. Mix until well combined and smooth.
- Chill the Mixture: Place the mixture in the refrigerator for about 30 minutes to firm up.
- Melt Chocolate: Break the dark chocolate into pieces and melt it in a double boiler or microwave. Stir until smooth.
- Form Truffles: Once the potato mixture is chilled and firm, scoop and roll it into small balls.
- Coat the Truffles: Dip each truffle into the melted chocolate, ensuring it’s completely covered. Then roll the truffles in your chosen coatings such as chopped nuts or cocoa powder.
- Set the Truffles: Place the coated truffles on a parchment-lined tray and refrigerate until the chocolate sets, about 15-20 minutes.
- Serve: Enjoy your truffles cold. They can be served immediately or stored in the refrigerator.
Notes
- For a richer flavor, use dark chocolate with a high percentage of cacao.
- If your mashed potatoes are too wet, add 1-2 tablespoons of cocoa powder to absorb excess moisture.
- Store truffles in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 15
- Sodium: 20
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
Frequently Asked Questions
Can I use any type of potato for the mashed potatoes in this recipe?
It’s best to use starchy potatoes like Russets or Yukon Golds for a creamier texture, as they mash well and provide the right consistency.
What type of chocolate should I use to coat the truffles?
Using dark chocolate is recommended because it complements the sweetness of the honey and cocoa powder, but you can also use dairy-free chocolate to keep it vegan.
Why do I need to chill the potato mixture before forming the truffles?
Chilling the mixture helps it firm up, making it easier to scoop and roll into balls without sticking to your hands.
Going to try this.
O.M.G! these sound weird but kinda good…definitely going to give these a go. Thank you for sharing.
My German Grandmother made Easter Eggs from a recipe very simular to your recipe. I have made them, too… You can add different flavors after you divide in different bowls Add maraschino cherries and bit of juice to one, chocolate to one bowl, coconut to another mixture, fruit and nuts to another bowl. Also peanut butter a big hit! It is fun to make them!
I’m so glad you revived these. I grew up in the 50’s, in Philadelphia, and these potato candies are a sweet memory of my childhood! Of course, the exteriors only had cocoa powder on them, but they were great! You’ve modernized them making the idea even better!