I feel like I’m rapidly morphing into some bizarre Cropleyesque ration book aficionado. My compulsions to experience strange wartime combinations in my kitchen seem stronger than ever and I often spend my evenings flicking through old wartime cookery books to get my next fix of weird.
This wartime recipe for Chocolate Truffles made with mashed potato was really quite up there with some of the stranger recipes created during the war. Don’t expect a chocolate truffle texture, the truffles were squidgy and much like a Japanese dish called “Mochi”. However, I really enjoyed gobbling all seven of them down in one sitting. So, actually, they tasted alright. For anyone who missed chocolate during the war, this would have filled that gap I feel!
- 4 tablespoons of mashed potato
- 2 tablespoons cocoa powder
- 2 tablespoons caster sugar
- A few drops of vanilla or almond essence
- Cocoa powder for dusting
- Cook and mash the potato, roughly one small potato is a tablespoon of mash (I left the skins on!)
- Add in the cocoa powder, sugar and essence. Mix and mash until smooth and place in the fridge for an hour to stiffen
- Once stiffened roll into balls and roll in cocoa powder
- Return to fridge for another 30 minutes to stiffen
- Remove and dust with more cocoa powder
Makes about 8 truffles
Enjoy! C xxx