Best Mashed Potato Truffles Dark Chocolate And Orange Sp5 Recipes

VELVET MASHED POTATO CHOCOLATE CAKE

Velvet Mashed Potato Chocolate Cake image

This is an old recipe. It is extremely moist because of the mashed potatoes and raisins, and the texture is velvety smooth. The frosting with its touch of citrus is quite perfect with this cake.

Provided by grandma2969

Categories Dessert

Time 1h30m

Yield 16-20 serving(s)

Number Of Ingredients 23

Ingredients

2 medium potatoes
2 cups all-purpose flour
1/2 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup unsweetened cocoa powder
1 cup butter
2 cups granulated sugar
4 eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup raisins
1 cup finely chopped pecans
1/2 cup butter
3/4 teaspoon grated orange rind
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1 tablespoon lemon juice
1/4 cup milk

Steps:

Peel the potatoes, cover with water, and boil until tender.about 25 minutes.
Mash thoroughly, do not add milk or seasonings.
Measure out 1 cup, cover to keep warm, set aside.
Preheat the oven to 300°F.
Sift together the flour, ginger, baking powder, baking soda, salt, cinnamon, cocoa.
In a large mixer bowl, cream the butter and granulated sugar for 3 minutes.
Add the egg yolks and beat 1 minute longer.
Stir the vanilla into the buttermilk, then add the flour mixture to the creamed mixture alternating with the buttermilk, beginning and ending with the flour mixture.
With the beater running, add the 1 cup of potatoes, raisins, and nuts, combine lightly, not over beating.
Beat the egg whites until stiff peaks form, and by hand fold into the cake batter just until blended.
Pour the batter into a greased and floured 10-inch tube pan and bake for 1 1/2 hours, or until the cake springs back when touched lightly with your finger.
Cool completely in pan on wire rack while you prepare the frosting.
To prepare the FROSTING:.
In a large mixer bowl, cream the butter, orange rind, cinnamon, salt, and cocoa.
Add the confectioners' sugar alternately with the lemon juice and milk until the mixture is creamy and smooth, beating well after each addition.
Remove the cooled cake from the pan and spread the frosting on the top and sides of the cake.
Cover tightly until ready to serve.
NOTE** If the weather is hot, refrigerate the cake so that the frosting will not become overly soft. Bring to room temperature before serving.

Nutrition Facts : Calories 538, Fat 24.3, SaturatedFat 12.2, Cholesterol 99.8, Sodium 426.7, Carbohydrate 78.7, Fiber 3, Sugar 57.5, Protein 6

MASHED POTATO TRUFFLES: DARK CHOCOLATE AND ORANGE #SP5

Mashed Potato Truffles: Dark Chocolate and Orange #SP5 image

Official Contest Entry: Simply Potatoes 5Fix #SP5 Potatoes aren't just for savory dishes--they belong in dessert, too! This is a simple base recipe for indulgent candy truffles. I use chocolate and orange as my flavors here, but you can change flavors easily while keeping the basic amounts the same. For each 1/2 cup of mashed potatoes, you'll want: 1 cup of some kind of chocolate, up to 2 Tb of fruit juice (zest too!) OR 1 tsp flavored extract like almond, then another cup of something to roll your truffles in (melted chocolate/white chocolate, shredded coconut, cocoa powder, crushed nuts). Want to make things look fancy? Add a few sprinkles, crushed potato chips, or a contrasting chocolate drizzle. Note that "white" chocolate doesn't set like chocolate does. If you want to use it for your filling, allow 3 hours to chill in a freezer, then thaw and form balls, OR follow the recommended amounts but also add 2 cups shredded coconut to help thicken and chill normally.

Provided by Just Garlic

Categories Candy

Time 1h20m

Yield 8-10 truffles, 4-5 serving(s)

Number Of Ingredients 3

Ingredients

1/2 cup Simply Potatoes Traditional Mashed Potatoes
1 navel orange, zest and juice
2 cups dark chocolate chips, divided

Steps:

In a mixing bowl, combine well the mashed potatoes, the zest of one navel orange, and the juice of half of the orange.
Melt 1 cup of the chocolate chips either in a double boiler, or by heating in the microwave for approximately 1.5 minutes, stirring every 25-30 seconds.
Once the chocolate is thoroughly melted, add it to the potato mixture, stir well to combine, then allow the mix to chill in the refrigerator for 30-60 minutes, or until a scooped portion of the mix can be easily shaped (rolled in your hands).
Line a baking sheet with wax paper. You're ready to form the truffles: scoop an approximately tablespoon-sized amount of the filling, and form into a ball by rolling with your hands. Set these on the wax paper, then allow the balls to chill in the refrigerator or freezer for another 30 minutes.
Melt the remaining chocolate chips and dip the chilled filling balls to coat completely. The chocolate sets quickly, so work fast, and enjoy! These keep very well in the refrigerator and freezer and make great gifts.