Given the addiction my husband and I have to chocolate, it may not be a surprise that we needed to find a way to feed our habit while on holiday. One ubiquitous product in both Danish and Greenlandic bakeries was the rum truffle.
They had a slightly different texture to the ganache- or cake-based truffles I've made before, which was a mystery until someone mentioned that Danish baking often includes potato.
A couple of weeks later, in an English-language book shop in Copenhagen, I was flicking through a book of potato recipes and found a recipe for rum truffles, made from mashed potato. Putting two and two together, I decided to have a go. This is a variant on that recipe.
The bakery versions tended to be huge (in which case this recipe would make about four!) but I usually prefer to have a smaller treat.
Makes about 16
one medium (4oz/100g) potato
8oz/200g dark chocolate
8oz/200g icing sugar
2tbsp dark rum
sugar sprinkles to decorate
- Peel and chop the potato, and steam or boil until cooked through.
- Meanwhile, melt the chocolate (I have a special chocolate-melting machine, but a small bowl over a pan of boiling water will do fine).
- Mash the potato in a mixing bowl, then mix in the melted chocolate. Add the rum, and stir until combined.
- Add the icing sugar, a little at a time, and gradually combine into the potato/chocolate mixture. It will still be quite wet at this stage.
- Put the bowl in the fridge for half an hour.
- When you take it out again, it should have firmed up. Give it a stir to soften it up again.
- Roll into small balls using your fingertips (the warmth of your hands will soften the mixture again, to make nice round shapes).
- Roll the truffles in sugar sprinkles, and arrange on a plate. Chill in the fridge for a few minutes more before eating.