Idaho® Purple Peruvian Bonbons

Ingredients:

  • 4 smaller Idaho® Purple Fingerling potatoes
  • ¾ cup powdered sugar, to taste
  • ½ cup unsweetened, organic coconut flakes
  • ½ cup soy creamer
  • 8 ounces 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

Directions:

  1. 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.
  2. Add in powdered sugar, ¼ cup at a time. Add more or less according to how sweet you want it to be.
  3. 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.
  4. Form into small bite size balls, and store, covered with plastic wrap, in refrigerator while making chocolate ganache.
  5. 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.
  6. 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.
  7. You can double coat with the chocolate & sprinkle with kosher salt on top, or coat with cocoa powder.
  8. *To store: Keep in air tight container in the refrigerator. Keeps for 3-4 days.
Print Recipe

Yield: 2 dozen bonbons

Source:
Lan Pham, Angry Asian Creations

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