Sweet potato chocolate truffles

I first discovered you can make chocolate truffles with sweet potato from Golubka Kitchen. Their cosmic sweet potato chocolate truffles look soooooo amazing!!!!! Fun, vibrant, colourful and I thought I MUST try them… The ingredients were so simple that I pretty much already had everything in my cupboard, so within a day I followed their recipe and created my first truffles.

The truffles were lovely and super delicious. The problem was, I was quite ambitious and wanted to copy their “cosmic” theme. I prepared 5 different toppings – dried roses, cocoa powder, matcha powder, turmeric powder and crushed almonds.

I must be quite a messy person or my flat was too breezy because it was a complete nightmare for me to manage all of those powders at once. They flew everywhere, coloured fingerprints all over the kitchen tiles and cupboard doors, as well as my favourite white t-shirt which was ruined (Don’t know what possessed me to wear white while baking). In the end, out of all the flavours, my favourite was still the simple cocoa powder and crushed almond. So let’s just stick with that simple recipe.

Since then I have created more and more sweet potato truffles. Each time, I learned and adjusted the ingredients ratio, I also swapped and simplified the ingredients according to my own preference. For example, the original recipe was a bit too sweet for my taste,  I prefer mine more chocolaty, rich and slightly bitter. After 5-6 attempts, I finally created truffles that I was 100% satisfied with. So here it is – my version of sweet potato chocolate truffles and I hope you enjoy them as well.

Peel and roughly chop the sweet potato and then cook it. You can either steam it or oven bake it.

I personally prefer to steam because I don’t have an oven in my flat at the moment. Also, I can melt the chocolate in the same bowl, so…. it is an all-in-one lazy cooking choice.

To steam, Fill a saucepan 1/4 of the way up with hot water, place the bowl of chopped sweet potato in the middle, cover the lid and steam until the sweet potato is fully cooked (normally around 15 minutes).

Turn off the heat and check if there is any water inside the bowl, if yes make sure you empty it…you don’t want your chocolate truffles to be all watery.

Be careful… the bowl will be very hot.

Put the bowl of cooked sweet potato back into the saucepan and break the dark chocolate into it.

Cover the lid for 5 minutes. The residual heat of the saucepan should melt the chocolate.

Put all truffle ingredients in a food processor, blend until very smooth.

At this point, the truffle paste should be quite liquidy, place it in the refrigerator for 3-4 hours, you want the paste will to be firm and solid enough to form a ball.

Scoop out approximately 1 teaspoon of the chocolate paste and roll into a 2-3 cm ball.

Roll the ball gently in cocoa powder until well coated. Repeat this process until all the paste has been used. You should get around 20-25 balls.

For best consistency refrigerate for another hour and then serve. Balls can be stored in the refrigerator for up to 5 days or in the freezer for a month.

I have made these delicious truffles more than 10 times now, and all my friends love them so much! These truffles are so rich, chocolaty and creamy. They make a perfect light dessert, a daily snack, party nibbles or edible gifts for your family and friends.

These truffles are formed and shaped by coconut oil which sets when cool but turns to liquid when warm (coconut oil melting point is 24C), so they may need to be stored in the refrigerator right up until you eat them, depending on the room temperature.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!