Secret Ingredient Matcha Truffles

Directions

• Boil unpeeled potato until soft. Drain and run under cold water. You should be able to remove the peel with your fingers. 
• Mash the potato until smooth in a large bowl. Add ½ cup powdered sugar at a time. The mixture will become thin and sticky. Keep adding powdered sugar until the mixture has a thick consistency and can hold a ball form when rolled between your hands. 
• Add the jasmine extract (if using) and matcha powder. You may need to add more powdered sugar to get the fondant back to the desired consistency. 
• Pour mixture into a parchment paper lined pan and put in the freezer for at least four hours. 
• After the mixture has frozen, melt dark chocolate using a microwave or double boiler (preferred). Add coconut oil by half teaspoonful to thin as necessary. Prepare a large sheet of parchment paper on your counter or table. This is where the chocolates will set.  
• Remove the fondant from the freezer. One at a time, shape a rounded teaspoon full of the fondant, coat with the melted dark chocolate and place on the parchment paper you prepared earlier. 
• Allow chocolates to set for 30 minutes. They will set faster if placed in the refrigerator. Then they are ready to eat or package.