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.