Choco-Tato Truffles

Directions

• In a double boiler or metal bowl over simmering water, heat the chocolate chips, unsweetened chocolate and butter until melted, whisking frequently. Whisk a small amount of mixture into egg yolk. Return all to the heat, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon.
• Remove from the heat; stir in the sugar, pecans, mashed potatoes and Irish cream. Refrigerate until easy to handle, about 1 hour. Shape into 1-in. balls.
• Roll truffles in cocoa or additional pecans. Refrigerate until firm, about 2 hours. Store in the refrigerator.