Fudgy Chocolate Beet Truffles Recipe
Introduction
These Fudgy Chocolate Beet Truffles are a deliciously rich and healthy treat with a secret twist: beetroot! Smooth, indulgent, and naturally sweetened, they make a perfect dessert or snack for any occasion.
Ingredients
- 1 medium beet, peeled and boiled until tender (about 1/2 cup pureed)
- 1 cup (170g) dark chocolate chips, plus extra for coating
- 1/2 cup (60g) powdered sugar
- 1/4 cup (60g) unsweetened cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup (120ml) heavy cream
Instructions
- Step 1: Peel and boil the beet until soft, about 30 minutes. Let it cool, then blend into a smooth puree, measuring about 1/2 cup.
- Step 2: Melt 1 cup of dark chocolate chips in a heatproof bowl over a double boiler or in 30-second microwave increments, stirring until smooth. Set aside to cool slightly.
- Step 3: In a large bowl, mix the beet puree, powdered sugar, cocoa powder, vanilla extract, and a pinch of salt until smooth.
- Step 4: Gradually fold the melted chocolate into the beet mixture until evenly combined.
- Step 5: Chill the mixture in the refrigerator for at least 30 minutes to firm up for easier rolling.
- Step 6: Roll the chilled mixture into small, bite-sized balls about 1 inch in diameter. Place them on a parchment-lined baking sheet.
- Step 7: Melt additional dark chocolate for coating. Dip each truffle in the melted chocolate, letting excess drip off, and place back on the parchment.
- Step 8: Refrigerate the coated truffles for about 30 minutes to allow the chocolate to harden.
- Step 9: Serve and enjoy your fudgy, chocolatey beet truffles!
Tips & Variations
- For a vegan version, substitute heavy cream with coconut cream.
- Sprinkle sea salt on top of the truffles for a delightful sweet-salty contrast.
- Use high-quality dark chocolate for the best flavor and texture.
Storage
Store the truffles in an airtight container in the refrigerator for up to one week. To enjoy, let them sit at room temperature for a few minutes before serving. They can also be frozen for up to a month; thaw in the refrigerator before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw beets instead of boiled?
No, raw beets are too firm and not suitable for blending into a smooth puree. Boiling softens them, making them easy to puree and blend into the truffle mixture.
Can I make these truffles without a double boiler?
Yes, you can melt the chocolate in the microwave in 30-second increments, stirring between each until smooth. Just be careful to avoid overheating or burning the chocolate.
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Fudgy Chocolate Beet Truffles Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12–14 truffles 1x
- Diet: Vegan
Description
These Fudgy Chocolate Beet Truffles are a sweet, healthy, and indulgent treat, perfect for any occasion! Rich, chocolatey, and with a secret healthy ingredient – beetroot, these no-bake truffles combine natural earthiness with intense cocoa flavor for a unique dessert experience.
Ingredients
Beet Puree
- 1 medium beet, peeled and boiled until tender (about 1/2 cup pureed)
Truffle Mixture
- 1 cup (170g) dark chocolate chips, plus extra for coating
- 1/2 cup (60g) powdered sugar
- 1/4 cup (60g) unsweetened cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup (120ml) heavy cream
Instructions
- Prepare the Beet Puree: Peel and boil the beet until it is soft, which takes about 30 minutes. Once cooked, let it cool, then blend it into a smooth puree. You will need approximately 1/2 cup of beet puree for the truffles.
- Melt the Dark Chocolate: In a heatproof bowl, melt 1 cup of dark chocolate chips using a double boiler or microwave in 30-second bursts. Stir continuously until the chocolate is fully melted and smooth. Set aside to cool slightly.
- Make the Truffle Filling: In a large bowl, combine the beet puree, powdered sugar, cocoa powder, vanilla extract, and a pinch of salt. Mix until smooth. Gradually fold in the melted chocolate until the mixture is well combined and even in texture.
- Chill the Mixture: Place the truffle mixture in the refrigerator for at least 30 minutes to firm up, making it easier to roll into balls later.
- Form the Truffles: Once firm, shape the mixture into small, bite-sized balls about 1 inch in diameter using your hands or a melon baller. Arrange the balls on a baking sheet lined with parchment paper.
- Dip the Truffles: Melt additional dark chocolate in a microwave-safe bowl. Dip each truffle into the melted chocolate, coating it completely. Use a fork to lift each truffle and let excess chocolate drip off before placing it back onto the parchment-lined sheet. Repeat for all truffles.
- Chill Again: Refrigerate the coated truffles for about 30 minutes to allow the chocolate coating to set and harden.
- Serve and Enjoy: These fudgy, beet-infused chocolate truffles are now ready to be enjoyed as a rich and unique dessert treat.
Notes
- You can substitute the heavy cream with a dairy-free alternative such as coconut cream to make the truffles fully vegan.
- For a sweet-salty flavor contrast, sprinkle a pinch of sea salt on top of the truffles after dipping.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: chocolate truffles, beet truffles, vegan dessert, healthy dessert, no-bake truffles, chocolate beet dessert
