Delicious Chocolate Potato Pastry Recipe

Begin by preheating your oven to 150 degrees Celsius (300 degrees Fahrenheit). In a bowl, combine the flour, cocoa powder, baking soda, and baking powder. Sift these dry ingredients thoroughly.

In another bowl, beat the eggs with a pinch of salt, gradually adding the sugar. It's **very important** to whisk the eggs until they become a strong, white mixture.

Once the eggs are ready, gently add the warm milk and **odorless vegetable oil**, mixing on the lowest speed. Gradually incorporate the sifted dry ingredients in two to three additions, mixing on low speed until just combined.

Pour the mixture into a baking dish and bake for about **45 minutes**. Once baked, allow the biscuit to cool completely.

Once cooled, crumble the biscuit into small pieces using a blender. In a mixing bowl, combine the biscuit crumbs with **100 grams of soft butter** and **150 grams of cooked condensed milk**. Mix thoroughly until the dough holds its shape, is not sticky, and is not dry.

If needed, adjust the texture by adding a little more butter and condensed milk until you achieve the desired consistency.

Roll the mixture into small balls and place them on a tray. Refrigerate the balls for a couple of hours.

After chilling, you can choose your preferred coating method. Options include drizzling with chocolate glaze, dusting with cocoa powder, or as I personally enjoy, dipping them in **tempered chocolate**.

For added decoration, you can sprinkle the pastries with various toppings such as **waffle crumbs**, **chocolate balls**, or **peanuts** to enhance their appearance and taste.

Don't forget, I’ll share the recipe for tempering chocolate and all useful links in my Telegram channel. Enjoy your delicious chocolate potato pastries!