Beetroot Truffles
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Dark chocolate beetroot truffles made with cream, chocolate, butter, and puréed red beets. An easy, 5-ingredient recipe combining beets and chocolate, and a fun way to eat your vegetables for dessert!
Why Make These Beetroot Truffles?
In terms of childhood “eat your veggies” lore, beets rank right up there at the top of the list, along with other polarizing produce like broccoli, turnips, and Brussels sprouts. (All of which I happen to love, by the way!) But beets, when prepared correctly, are an absolute treat.
Sure, they’re full of anti-inflammatory properties and can help to improve your heart and digestive health, but they also boast a vibrant red hue, earthy flavor, and velvety texture that can complement both sweet and savory dishes. I like to toss sliced beets in olive oil and roast them as a simple side dish; add them to a puff pastry tart; or pickle them with hard-boiled eggs to enjoy alongside other Pennsylvania Dutch favorites like corn relish and Amish macaroni salad.
These beetroot truffles aren’t my first foray into veggies-as-dessert (see also: these parsnip cookies, or this butternut squash pudding…) but I’m pretty sure they’re my favorite. Rich, creamy, earthy, and perfectly chocolate-y, you definitely won’t feel like you’re eating your vegetables.
Beetroot Truffle Ingredients
To make these beetroot and chocolate truffles, you’ll need the following ingredients:
- Beets – This recipe calls for two kinds of beetroot: Fresh or canned beets to make the purée, and powdered beets for rolling the finished truffles. See my notes on beets, below.
- Chocolate – I think beets pair best with a darker (70% or above) chocolate. I tested this recipe using Guittard’s Coucher du Soleil 72% dark chocolate couverture.
- Cream – Whisked with melted chocolate, whipping cream (or heavy cream, in the US) creates a rich, stable emulsion.
- Butter – Softened, unsalted butter makes the ganache melt-in-your mouth smooth.
What Kind of Beets Should I Use?
You can prepare the beetroot purée using fresh, canned, or vaccum-packed pre-cooked beets. Canned or pre-cooked beets come ready to use—just weigh and purée.
To use fresh beets, start by washing the beets and trimming the ends. (Do not peel.) Place the beets in a large, heavy-bottomed stock pot and cover with water, then bring to a boil and boil until the beets are fork-tender, about 25-30 minutes. Pass the cooked beets through a fine mesh strainer, cool, peel away the skins, then weigh and purée.
Rolling the Truffles
In addition to the fresh or canned beets for the purée, you’ll need powdered beets to roll the truffles. Make sure you’re purchasing freeze-dried beets, not dried beets.
After shaping the ganache into balls, roll the truffles in an initial coat of powdered beets. The powder will absorb as the truffles sit in the fridge, so to achieve the vibrant red color, I recommend rolling in a second coat of powdered beets just prior to serving.
Recommended Tools and Equipment
A few pieces of equipment will come in handy when preparing these truffles. You’ll need a food processor or blender to make the beetroot purée; a bain marie or double boiler to melt the chocolate; a whisk to make the ganache; and a small saucepan for warming the cream. I also like to use a melon baller to scoop the ganache into equally-sized portions.
Make-Ahead and Storage Suggestions
Store beetroot truffles in an airtight container in the refrigerator for up to 1 week. Allow to sit at room temperature for 10-15 minutes prior to serving.
Other truffle recipes you might enjoy:
Red Wine Truffles
Raspberry Truffles
White Chocolate Ginger Truffles
Chocolate Chai Truffles
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Beetroot Truffles
- Total Time2 hours 20 minutes
- Yield15 truffles 1x
Dark chocolate beetroot truffles made with cream, chocolate, butter, and puréed red beets.
Ingredients
80-90 grams sliced canned beets, drained (3 ounces; about 1/2 cup drained beets)
150 grams chopped dark chocolate (5 1/4 ounces)
60 milliliters whipping cream (1/4 cup)
15 grams unsalted butter, softened (1 tablespoon)
Powdered beets, for rolling
Instructions
In a high-speed blender or the bowl of a food processor, purée the canned beets until smooth. Re-weigh to 60 grams, or 1/4 cup, of purée.
Melt the dark chocolate over a bain marie, or double boiler.
Meanwhile, whisk beetroot purée and whipping cream in a small saucepan. Warm over medium-low heat, stirring occasionally, until steaming. (Do not boil.)
Whisk warm cream mixture into melted chocolate, followed by the softened butter, whisking until butter dissolves. Remove from heat.
Tightly cover bowl with clingfilm/plastic wrap. Refrigerate 2 hours or until firm enough to scoop.
Line half sheet rimmed baking tray with parchment or a silicone mat.
With a melon baller or small cookie scoop, divide ganache into 15 portions. Use your hands to shape each portion into a ball.
Roll balls in powdered beets. Arrange on prepared tray. Cover and refrigerate 30 minutes, or until ready to serve.
Re-roll in additional beet powder just prior to serving.
Store beetroot truffles in an airtight container in the refrigerator for up to 1 week. Allow to sit at room temperature for 10-15 minutes prior to serving.
