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

1. Mix icing sugar and tatties to form a workable paste - add more sugar if it's too sticky to work with.
2. Form service size shapes - I made balls and flattened to discs.
3. Cool in fridge for an hour.
4. Melt chocolate and drizzle over coffee creams.
5. Set in fridge for a further hour.