My daughter has been asked by her Spanish teacher to bring a Mexican dessert to class, and I'm scrambling to think of a gluten-free and dairy-free option. After a bit of research and a quick look in my pantry and refrigerator to see what I have on hand, I've settled on Mexican chocolate truffles. The surprise ingredient is mashed potatoes! I know this sounds crazy, but Saveur gave me the idea with their fudge recipe, and I happen to have leftover mashed potatoes. I've created a version with less sugar and a Mexican flair, and here's how I do it ...
Mexican Chocolate Truffles, Gluten-Free & Dairy-Free
Makes approximately 30 truffles (if you don't sneak any batter)
Tips: Create a double boiler by nesting a larger bowl over a saucepan filled with 2 inches of simmering water.
6 ounces dairy-free chocolate chips (I used Enjoy Life mini chips equal to 1 cup)
4 tablespoons dairy-free butter spread (I used Earth Balance)
1/2 cup cocoa powder, divided (Hershey's brand is gluten-free)
1 1/2 cups confectioners' sugar
1/2 cup mashed potatoes
1 teaspoon gluten-free pure vanilla extract
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ancho chile powder
Pinch kosher salt
1. Melt the chocolate chips and butter spread in a double boiler over simmering water.
2. In a mixing bowl, combine 1/4 cup of the cocoa powder, the confectioners' sugar, mashed potatoes, vanilla, cinnamon, ancho chile powder, salt, and melted chocolate. Using a hand-held mixer, beat for a few minutes on medium speed. Refrigerate for 2 hours to firm up.
3. Using a small ice cream scoop or spoon, scoop out small-sized balls of chocolate (about 1 ½ teaspoons each) and roll into truffle shaped balls. Then roll each truffle in the remaining 1/4 cup cocoa powder.
4. Place the truffles in a single layer, without touching, in a sealed container and store in the refrigerator. Bring to room temperature before enjoying.