I was watching “Paula’s Home Cooking” on The Food Network channel the other day, and Paula showed how to make Chocolate Covered Potato Eggs (for Easter). Her recipe had a white filling and inspired this chocolate truffle recipe with walnuts I just created. My favorite See’s Easter egg has a chocolate cream and walnut filling, therefore, this is what I made today. I added cocoa powder and walnuts; substituted stevia and agave syrup for the powdered sugar; and changed its shape into the typical round truffle. This is a healthier truffle recipe than most. I dipped some in chocolate and froze them; rolled others in unsweetened cocoa powder; and others in walnuts. My husband found it hard to believe it contained mashed potatoes. Give this recipe a try. It tastes great and is so fun to make!
Ingredients:
Instructions:
Tips
If you are on a gluten-free diet ensure to use chocolate that is gluten-free.
You can shape these chocolates into eggs for Easter, hearts for Valentine's Day, trees for Christmas or any shape you desire.
This also makes an incredible cannoli filling which I will post next.
When coating these in chocolate you may use the chocolate of your choice, but I chose milk chocolate as the filling is not very sweet.
When melting the chocolate do not make the mistake I did and use the microwave. I usually use this short cut successfully, but it did not turn out well. I had to place it in a sauce pan and add some half and half to thin it out. Either use a double boiler or a sauce pan.
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