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
Scale
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
