Chocolate Potato Ingredients
- Cookies 250 grams
- 1 cup pasteurized milk
- Chocolate black or milk 1,5 tiles (300 grams)
- Butter (softened) 150 grams
- Vanilla Sugar 1 sachet (15 grams)
- Granulated sugar 7 tablespoons
- Cocoa Powder 5 Tbsp
- Rum 100 milliliters
- For boning (breadcrumbs, ground nuts, coconut, powdered sugar, cocoa powder) as desired and to taste
- Main Ingredients: Milk, Butter, Cocoa and Chocolate, Sugar
- Serving: 20 servings
- World Cuisine
Glass (capacity 200 milliliters), Stove, Deep pan, Food processor or blender, Deep bowl - 2 pieces, Wooden kitchen spatula, Stewpan, Tablespoon, Plastic wrap, Freezer, Refrigerator, Large flat plate, Dessert plate
Making Chocolate Potatoes:
Step 1: Prepare Cookies
First of all, we pour ordinary running water into a deep pan, filling it halfway, and put it on a strong fire. Meanwhile, we break the cookies into pieces, put them in the bowl of a combine or blender, grind them at the highest speed into crumbs and pour them into a deep bowl.
Step 2: prepare chocolate and butter.
Then we take 1.5 tiles of dark or milk chocolate, remove the packaging from it, break the tiles into small pieces, send them into a deep bowl and add the softened butter there.
After some time, install it on the surface of a pot of boiling water and reduce the heat to a small level. We arm ourselves with a wooden kitchen spatula and, constantly stirring, melt the chocolate and butter to a homogeneous liquid consistency. Then remove the resulting mixture from the water bath and temporarily set aside to cool slightly.
Step 3: prepare milk and two types of sugar.
Now we pour pasteurized milk into a small stewpan and pour two types of sugar: regular and vanilla. We mix these ingredients with a tablespoon to a homogeneous consistency and put on medium heat. When the sugar grains dissolve, remove the stewpan from the stove.
Step 4: prepare the chocolate mixture.
Next, pour the hot "sweet milk" into a bowl with crushed cookies. We add cocoa powder, rum and chocolate-butter mixture there. Thoroughly mix all the constituent dishes to a homogeneous consistency and allow them to cool to room temperature. After that, we tighten the bowl with plastic wrap and put in a freezer on 30 minutes.
Step 5: bring the dessert to full readiness.
After the required time has passed, we take it out, pick up a tablespoon of the chocolate mixture, with our clean hands we form a ball or an oblong cone from it and, if desired, roll the resulting product in coconut flakes, ground nuts, powdered sugar, cocoa powder or bread crumbs.
We shift the cake onto a large flat dish and in the same way we sculpt the rest, as a result we get about 20 medium or 40 small servings. After that, you can put the chocolate potatoes on 20-30 minutes in the refrigerator to better soak, or start tasting.
Step 6: serve the chocolate potatoes.
Chocolate potatoes are served chilled. Cakes are served on a large flat dish or in portions on dessert plates. It is pleasant to savor them with hot, fresh, only brewed tea, coffee, cocoa or warm milk. Enjoy delicious and fragrant homemade sweets!
Enjoy your meal!
- very often ground nuts are added to the chocolate mixture;
- sometimes breadcrumbs are used instead of cookies;
- if desired, the amount of cocoa can be increased one and a half times, and instead of melted chocolate, put about 100-150 milliliters of condensed milk;
- if you use not pasteurized milk, but fresh, only from under the cow, it is better to boil it before that!