Choco-Tato Truffles

• 1 cup (6 ounces) semisweet chocolate chips
• 2 ounces unsweetened chocolate, chopped
• 2 tablespoons butter
• 1 large egg yolk, room temperature, beaten
• 1 cup confectioners' sugar
• 1/2 cup ground pecans
• 1/3 cup mashed potatoes (with added milk)
• 2 tablespoons Irish cream liqueur, Kahlua or strong brewed coffee
• Baking cocoa or additional ground pecans

1. In a double boiler or metal bowl over simmering water, heat the chocolate chips, unsweetened chocolate and butter until melted, whisking frequently. Whisk a small amount of mixture into egg yolk. Return all to the heat, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon.
2. Remove from the heat; stir in the sugar, pecans, mashed potatoes and Irish cream. Refrigerate until easy to handle, about 1 hour. Shape into 1-in. balls.
3. Roll truffles in cocoa or additional pecans. Refrigerate until firm, about 2 hours. Store in the refrigerator.

chocolate chips, chocolate, butter, egg yolk, sugar, ground pecans, potatoes, irish cream, baking cocoa

Taken from www.tasteofhome.com/recipes/choco-tato-truffles/ (may not work)