Yield : 36 servings
1 medium baking potato, baked
1 teaspoon vanilla extract
½ teaspoon salt
4 cups powdered sugar
⅓ cup cocoa powder
Chocolate Glaze
1 square baking chocolate
½ teaspoon butter
1. Place waxed paper on a cookie sheet, set aside.
2. Bake potato and mash; should yield 3/4 cup.
3. In a large bowl, combine mashed potato, vanilla and salt.
4. Gradually add powdered sugar and cocoa, beating until mixture is stiff enough to be shaped into 1-inch balls.
5. Refrigerate balls until cold.
6. Dip balls, one at a time into Chocolate Glaze.
7. Let excess chocolate drip off balls.
8. Place on prepared cookie sheet.
9. Refrigerate until chocolate is set.
10. Store tightly covered in refrigerator in a tightly covered container.
Cholate Glaze
1. In top of a double boiler over hot, not boiling, water, melt chocolate and butter.
2. Stir until mixture is smooth.
3. Cool slightly.
Adapted from: group recipes, image from : The Nibble
Chocolate Glaze
1 square baking chocolate
½ teaspoon butter
1. Place waxed paper on a cookie sheet, set aside.
2. Bake potato and mash; should yield 3/4 cup.
3. In a large bowl, combine mashed potato, vanilla and salt.
4. Gradually add powdered sugar and cocoa, beating until mixture is stiff enough to be shaped into 1-inch balls.
5. Refrigerate balls until cold.
6. Dip balls, one at a time into Chocolate Glaze.
7. Let excess chocolate drip off balls.
8. Place on prepared cookie sheet.
9. Refrigerate until chocolate is set.
10. Store tightly covered in refrigerator in a tightly covered container.
Cholate Glaze
1. In top of a double boiler over hot, not boiling, water, melt chocolate and butter.
2. Stir until mixture is smooth.
3. Cool slightly.
Adapted from: group recipes, image from : The Nibble
No comments:
Post a Comment