(Boozy) Beetroot Truffles
Servings: 12 -16 truffles
To make them
- 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
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.
- Purée the beetroot until there are no lumps.
- Pour the purée into a small saucepan and leave on a low heat to simmer gently to remove some of the liquid
- Meanwhile boil some water in another small saucepan, turn down to simmer and place a heatproof bowl on top.
- Break your chocolate into small pieces and pop into the bowl.
- Leave this to melt and then cool slightly.
- 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.
- Put a few tablespoons of cocoa powder into a cereal bowl or dinner plate with curved edges.
- When the beetroot and chocolate mixture is cool, take a small lump and roll this into a ball.
- Pop the ball into the plate of cocoa powder and toss it around a little by shaking the plate to coat it all over.
- 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.