Idaho® Purple Peruvian Bonbons
- 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
- 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.
Yield: 2 dozen bonbons
Lan Pham, Angry Asian Creations