📝 About This Recipe
A beloved staple of Soviet-era bakeries, Kartoshka (literally translating to 'potato') is a whimsical dessert designed to look like a freshly dug tuber. These dense, fudgy cocoa truffles are made from crushed biscuits and buttery cream, offering a rich, melt-in-your-mouth texture that evokes pure childhood nostalgia. Perfectly sweet with a hint of cognac, they are the ultimate treat for chocolate lovers who appreciate a dessert with history and character.
🥗 Ingredients
The Base
- 500 grams Tea Biscuits or Maria Cookies (finely ground into crumbs)
- 1/2 cup Walnuts (toasted and very finely chopped)
The Chocolate Cream
- 150 grams Unsalted Butter (softened at room temperature)
- 200 grams Sweetened Condensed Milk (approximately half a standard tin)
- 4 tablespoons Unsweetened Cocoa Powder (high quality for best flavor)
- 1 teaspoon Vanilla Extract
- 1 tablespoon Cognac or Dark Rum (optional, for authentic depth)
- 2-3 tablespoons Whole Milk (only if the mixture is too dry)
The Coating and Garnish
- 2 tablespoons Unsweetened Cocoa Powder (for rolling)
- 1 tablespoon Powdered Sugar (mixed with cocoa for coating)
- 1 teaspoon Extra Butter (for making 'eyes')
- 1 teaspoon Powdered Sugar (for making 'eyes')
👨🍳 Instructions
-
1
Pulse the tea biscuits in a food processor until they reach the consistency of fine sand. Ensure there are no large chunks left behind.
-
2
In a small dry skillet over medium heat, toast the walnuts for 3-4 minutes until fragrant, then chop them very finely and mix into the biscuit crumbs.
-
3
In a large mixing bowl, beat the softened butter until pale and fluffy, which usually takes about 2-3 minutes.
-
4
Gradually pour the sweetened condensed milk into the butter while continuing to whisk until the mixture is smooth and emulsified.
-
5
Sift 4 tablespoons of cocoa powder into the butter mixture to avoid lumps, and add the vanilla extract and cognac.
-
6
Fold the dry biscuit and nut mixture into the wet cream using a spatula until a thick, dough-like consistency forms.
-
7
If the dough feels too crumbly to hold its shape, add a tablespoon of milk at a time until it is pliable and moist.
-
8
Scoop about 2 tablespoons of the mixture and roll it between your palms to form an oval, potato-like shape.
-
9
In a shallow bowl, whisk together the remaining cocoa powder and powdered sugar for the coating.
-
10
Roll each 'potato' in the cocoa mixture until evenly coated, then gently shake off the excess.
-
11
To create the 'potato eyes,' mix a tiny bit of butter and powdered sugar to form a white paste. Use a toothpick to poke 2-3 small holes in each cake and fill them with a dot of the white paste.
-
12
Place the finished cakes on a tray lined with parchment paper and refrigerate for at least 2 hours to allow the flavors to meld and the texture to firm up.
💡 Chef's Tips
For the best texture, use plain, dry biscuits like Maria, Petit Beurre, or Graham Crackers; avoid overly oily cookies. Sifting the cocoa powder is a crucial step to ensure you don't bite into a bitter clump of dry powder. If you want a more 'grown-up' flavor, increase the cognac or add a pinch of espresso powder to the cream. Always serve these chilled; at room temperature, the high butter content makes them quite soft and less 'potato-like'. You can substitute the walnuts with hazelnuts or skip them entirely for a smoother, more uniform interior.
🍽️ Serving Suggestions
Serve with a glass of strong, hot Russian Caravan tea or a dark Earl Grey. Pair with a small glass of dessert wine or a neat pour of the cognac used in the recipe. Display them on a wooden board or in a rustic basket to lean into the 'potato' aesthetic. Offer a dollop of lightly sweetened whipped cream on the side for added indulgence. These make wonderful gifts when placed in individual paper cupcake liners inside a decorative tin.