over the weekend i spent time cleaning ~ the abode, the fridge; the type of frenzied cleaning that occurs prior to a big trip. a big pot of homemade chicken stock simmered gently on the stove, a bowl of soaked spelt flour in the corner quietly sat, while the outside temperature dipped to a chilling 20F. the kitchen window fogged up from the sink-full of hot dishwater, the counter top speckled with a light dusting of flour as i roll pie crust, the kitchen table housing half-prepared wontons, the wrappers drying around the edges. see, this is what happens when dw is gone for the day, at a class, and i'm left to my own devices.
i had a list of things to prepare for the coming week. it was done, albeit messily, quite counter productive of the whole cleaning thing. but it got done. and when i sat down for a breather, with a cup of tea, sliding supper preparations aside, i nibbled on these gems. reminiscent of that little chocolate treat, but without the manufactured aftertaste, it's perfect as a warm up to dinner, a sweet appetizer if you must put a label. or simply put, a lovely bite-size dessert treat. and with the use of the purple peruvian potatoes, the color is just so fitting right now, what with the ravens on the road to the super bowl, yes?
Idaho® Purple Peruvian Bonbons
Makes about 2 dozen bonbons
4 smallish, Idaho® purple fingerling potatoes
¾ cup powdered sugar, to taste
½ cup unsweetened, organic coconut flakes
½ cup soy creamer
8 oz chocolate, combo of bittersweet & semisweet, chopped in small chunks (chips can be used in lieu of bar chocolate)
Milk or dairy alternative, like almond, coconut or soy milk, optional
Cocoa powder, optional
Kosher salt, optional
Wash & peel potatoes. Put in pot and add in cold water. Bring to boil, cook thru. Use a fork or knife to pierce for doneness. Drain water. Mash with masher or fork, until smooth, or reach preferred consistency. Add in a pinch of salt.
Add in powdered sugar, ¼ cup at a time. Add more or less according to how sweet you want it to be.
Add in coconut flakes. Make sure the mixture is incorporated, not too dry or wet. If too dry, add in a tablespoon of milk (or dairy alternative) for added creaminess.
Form into small bite size balls, and store, covered with plastic wrap, in refrigerator while making chocolate ganache.
In a small saucepan, heat up soy creamer, gently. You want it to be hot, but not scalding. In a bowl, add in the chocolate chunks or chips. When soy creamer is heated through, pour over chocolate. Whisk until smooth.
Take out potato balls and dip into the chocolate. Coat all over and put on parchment paper, or on wire/cooling rack over a sheet pan to allow excess chocolate to drip down. Allow to harden at room temperature.
You can double coat with the chocolate & sprinkle with kosher salt on top, or coat with cocoa powder.
To store: keep in air tight container in the refrigerator. Keeps for 3-4 days.
disclaimer: this is a sponsored post by the Idaho® Potato Commission to celebrate February being Potato Lover's Month. All opinions expressed are mine (because listen, everyone is entitled to my opinion). I was compensated for joining in the fun.