"I love hiding vegetables in desserts. The earthiness of the beetroot matches this chocolate brilliantly," says Guittard Chef David Greenwood-Haigh.
Rum adds a slight kick to these unique beetroot truffles seasoned with turmeric.
Yield: 40 pieces
½ cup (120g ) cooked red beets (not pickled)
1 cup (220ml) heavy or whipping cream
Pinch of turmeric
14 oz. (400g) Guittard dark chocolate 58% wafers
1 ½ tbsps. (25g) unsalted butter, softened
3 tbsps. (45ml) local honey
3 tbsps. (45ml) XO Rum
Cocoa powder or beetroot powder for dusting
Blend the beets in the bowl of a food processor until smooth and heat in the microwave a little.
In a small pan add the turmeric to the cream and bring to the boil, remove from the heat then pour over the chocolate and stir, until the chocolate has fully melted.
Mix in the warm beet purée, honey and rum; blend until completely smooth. Place mixture in the fridge to firm up, about 2 hours.
To shape the truffles, dip a melon baller or teaspoon in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in cocoa powder and roll the truffles between your palms. You could also use a piping bag before the mix has set to pipe rounds onto greaseproof paper.
Drop the truffles into cocoa powder or powdered beetroot and roll around till fully covered, place the truffles in a wire sieve and gently shake off the excess powder.
Store in the fridge in an airtight container for three days, or freeze for up to a month. Defrost in the fridge overnight before serving.
Recipe and photo from Guittard Chocolate Company. All rights reserved.
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