Coffee Creams
Ingredients
- 100g Cooked Shetland Tatties - Cooled and mashed until no lumps at all!
- 400g Icing Sugar
- 2 tbsp Blyde Welcome Coffee
- 200g Dark Chocolate
Method
- Mix icing sugar and tatties to form a workable paste - add more sugar if it's too sticky to work with.
- Form service size shapes - I made balls and flattened to discs.
- Cool in fridge for an hour.
- Melt chocolate and drizzle over coffee creams.
- Set in fridge for a further hour.