Potato chocolates

Name: Potato chocolates
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 36
Ingredients: 400 g floury potatoes; 80–100 g flaked almonds; 200 g white couverture; 60 g ground almonds without skin; 3 TABLESPOONS Apricot liqueur; 60–70 g dried soft apricots; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 36

400 g floury potatoes
80–100 g flaked almonds
200 g white couverture
60 g ground almonds without skin
3 TABLESPOONS Apricot liqueur
60–70 g dried soft apricots
baking paper

Directions

1
Wash the potatoes, cover and cook in plenty of boiling water for about 20 minutes. Rinse potatoes under cold water, let them evaporate and peel. Press the potatoes through a potato ricer, onto a baking tray lined with baking paper and spread loosely on top.
2
Dry in the preheated oven, 2nd rail from below (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for 30-40 minutes.
3
Roast the flaked almonds in a pan without fat, take them out immediately and let them cool down. Coarsely chop the chocolate coating and melt over a warm water bath. Stir ground almonds, chocolate coating and liqueur into the potato mixture with a wooden spoon.
4
Chill for about 30 minutes.
5
Chop the almond flakes a little finer. Cut apricots into quarters or sixths (small pieces) depending on size. Form approx. 36 small balls from the potato mixture. Work a piece of apricot into the middle of each ball.
6
Immediately roll the chocolates in the almonds and chill for about 30 minutes. Store in a tin in the refrigerator for storage. Keeps refrigerated for at least 3 days.