Potato chocolates

1.

Wash the potatoes and cook covered in plenty of boiling water for about 20 minutes. Rinse potatoes under cold water, allow to evaporate and peel off the peel. Press the potatoes through a potato press, onto a baking sheet lined with baking paper and distribute loosely on top.

2nd

In the preheated oven, 2nd rail from below (electric stove: 150 ° C / convection: 125 ° C / gas: see manufacturer) 30–40 minutes dry.

3.

Roast the flaked almonds in a pan without fat, remove immediately and allow to cool. Coarsely chop the couverture and melt over a warm water bath. Stir ground almonds, couverture and liqueur into the potato mixture with a wooden spoon.

4.

Approx. Chill for 30 minutes.

5.

Chop the almond flakes a little more finely. Quarter or sixth apricots depending on size (small pieces). Shape the potato mixture into approx. 36 small balls, working a piece of apricot into the middle of each ball.

6.

Immediately roll the pralines in the almonds and chill for about 30 minutes. Store in a can in the refrigerator for storage. Keeps refrigerated for at least 3 days.