Fluffy mashed potato chocolate truffles

Yield: 16-18 truffles TIP: Dip each truffle in melted white chocolate for even more chocolatey goodness

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Directions

Melt the chocolate over a double boiler or by heating it for 15 second bursts in the microwave – make sure not to burn the chocolate.
Stir in the mashed potatoes and vanilla and stir well – for 4-5 minutes.
Add the melted butter and stir for another minute.
Place in the refrigerator and allow to chill for 30 minutes.
In a large frying pan toast the coconut by heating it, dry over a medium heat until golden brown. Place in a bowl.
Place the cocoa in a separate bowl.
Scoop tablespoons of the potato mixture and roll into balls.
Roll into either the cocoa or coconut and place on a baking sheet lined with baking paper.
Refrigerate until firm.