Chocolate and sweets were rationed during the war, but with this recipe people could create their own, and use up any left over mashed potato in the process! These truffles are easy to make and they look quite impressive. You may be sceptical, but I would recommend giving these a go. We had tasters of them at our Challenge Launch Event and our guests were pleasantly surprised.
4 tbsp mashed potato
2 tbsp cocoa powder
2 tbsp caster sugar
A few drops of essence (vanilla, almond etc.)
- Ensure that the potato is completely smooth (push through a sieve if necessary)
- Place the smooth mashed potato in a bowl and stir in the cocoa powder and sugar
- Add enough essence to your taste
- Work the mixture into a stiff paste and then mould into balls
- Roll the balls through a little extra cocoa powder until coated
- You can then also roll in chocolate vermicelli or other toppings, if obtainable
The original recipe is from the Daily Telegraph’s wartime recipe book: ‘Good Eating’. You can find this here.