Beetroot is one vegetable that lends itself to so many dessert recipes. Pairing beautifully with chocolate, I thought I’d try my hand at truffles for the first time and use up some of my overzealous purchases of this season’s beets. I’ve tried pumpkin truffles before, so if pumpkin works, why not beetroot? It works like a dream.
I’ve added an extra smokey flavour with Lapsang tea which makes these truffles grown-up and indulgent. You could also try Earl Grey or another tea if you prefer.
This article appeared in the Guardian 24 August 2013.
- 100g beetroot, cooked
- 200g dark chocolate, chopped.
- 200ml double cream
- 1 tablespoon sugar
- 2 lapsang souchong tea bags
- 50g cocoa powder
- Puree the cooked beetroot and gently heat in a saucepan to remove some of the moisture and concentrate the flavour. Set aside.
- Put the chopped chocolate pieces into a bowl.
- In another saucepan, gently heat the cream and sugar until it is just reaching the point of boiling. Take it off the heat and add the teabags. Allow the tea to infuse for 10 minutes, stirring occasionally.
- Gently squeeze out the tea bags, remove, and bring the cream back to the boil.
- Pour the hot cream over the chocolate and leave for one minute, then stir until smooth.
- Stir in the beetroot puree, then refrigerate until firm.
- Roll a teaspoonful of the truffle mix into a ball with your hands and then roll in the cocoa to coat. Repeat and chill.
- Store in the fridge until ready to serve.