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(Boozy) Beetroot Truffles

Servings: 12 -16 truffles


You'll need
  • One large cooked beetroot - steamed, boiled or roasted but very soft
  • 100g dark chocolate (at least 80% cocoa solids)
  • Few tbsp of good quality cocoa powder
  • Few tbsp of sloe port or similar - optional
To make them
  1. Purée the beetroot until there are no lumps. 
  2. Pour the purée into a small saucepan and leave on a low heat to simmer gently to remove some of the liquid
  3. Meanwhile boil some water in another small saucepan, turn down to  simmer and place a heatproof bowl on top.
  4. Break your chocolate into small pieces and pop into the bowl.
  5. Leave this to melt and then cool slightly.
  6. When the purée has thickened - this could take about 10 minutes - and cooled, stir this into the melted chocolate.  Leave this mixture to cool completely.
  7. Put a few tablespoons of cocoa powder into a cereal bowl or dinner plate with curved edges.
  8. When the beetroot and chocolate mixture is cool, take a small lump and roll this into a ball.
  9. Pop the ball into the plate of cocoa powder and toss it around a little by shaking the plate to coat it all over.
  10. Repeat the last two steps with the rest of the mixture.  You may need to give the balls a few coatings depending on how wet your mixture was.
If you'd like to add alcohol to the mixture do this to the beetroot purée and let it cook down.  I tried about 4 tablespoons of my husband's sloe port and this gave a very boozy taste.  The alcohol does cook off a little but you can experiment to find your perfect combination.  Red wine would also work.