Jihva for Potato

This week finds me cooking up a storm in my brother-in-laws kitchen in Yorkshire. It's a nice, roomy kitchen, certainly too good for a single man who doesn't cook and is hardly ever here. My kitchen was small at 'The Mains'. We designed it with holiday lets in mind, so there weren't many cupboards to house all of my gadgets and ingredients.

It's been an interesting month since we left Scotland. We've done a lot of visiting which has been nice after being tied for the last 4 years by the animals. Don't get me wrong - I don't regret a moment of it- but I was starting to forget what freedom tasted like.
It was a little scary at first. At my sisters we spent the first week with all the curtains closed. We couldn't get used to looking out the window and seeing people, and worse, people looking in and seeing us! Still it was a perfect place to gather our thoughts together and make plans.
And now, finally, we have a plan.
In two weeks time we're hitting the road, or should I say skies, for 3 months.
The ultimate destination is Belize but we're hoping to visit some family in LA and Michigan along the way.

In the meantime we're visiting Kelvins elderly parents, here in Yorkshire, as much as possible, which is great as his mum has some very interesting cookbooks and a subscription to BBC Good Food magazine (where do you think I've been getting the recipes from?).
I was nosing my way through one of her old cookbooks the other day, looking for inspiration for March's JFI-Potato, which is being hosted by Happy Burp, when I came across this war-time recipe.
Perfect! How could I resist? Chocolate Potato Truffles!!!!
They might not be the best truffles you have ever tasted but they are certainly edible and they will definately be a talking point around the dinner table!

CHOCOLATE POTATO TRUFFLES

INGREDIENTS:
4 tbsp mashed potato
2 tbsp cocoa powder
2 tbsp caster sugar
vanilla or almond essence
cocoa powder or chocolate strands to decorate

METHOD:
Beat the cocoa powder and sugar into the mashed potato until evenly blended. Stir in a few drops of vanilla or almond essence.
Roll into balls, about the size of a large marble, and roll in cocoa powder or chocolate strands.
Leave in the fridge for about half an hour to firm up before serving.