Beetroot, Chocolate and Lapsang Souchong Tea Truffles
  • 100g beetroot, cooked
  • 200g dark chocolate, chopped.
  • 200ml double cream
  • 1 tablespoon sugar
  • 2 lapsang souchong tea bags
  • 50g cocoa powder
  1. Puree the cooked beetroot and gently heat in a saucepan to remove some of the moisture and concentrate the flavour. Set aside.
  2. Put the chopped chocolate pieces into a bowl.
  3. 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.
  4. Gently squeeze out the tea bags, remove, and bring the cream back to the boil.
  5. Pour the hot cream over the chocolate and leave for one minute, then stir until smooth.
  6. Stir in the beetroot puree, then refrigerate until firm.
  7. Roll a teaspoonful of the truffle mix into a ball with your hands and then roll in the cocoa to coat. Repeat and chill.
  8. Store in the fridge until ready to serve.
Recipe by Veggie Desserts at