Last Updated on September 25, 2011
Chocolate and Beetroot Truffles with Cumin
100g cooked beetroot
200g plain chocolate (at least 70%)
A good pinch of powdered cumin
200ml of double cream
Pure chocolate powder or cocoa powder for rolling
Process the beetroot till you have a smooth puree, then heat uncovered in the microwave for 1 minute. That helps to dry out a little of the moisture from the puree.
Melt the chocolate in the microwave using 30 second bursts and stirring between each burst till you have a warm liquid
Heat the cream until it is just at simmering point
Gently stir the cream into the chocolate then add the beetroot and cumin and stir just enough to get a smooth mixture. If it starts to split a little cold cream can pull it back.
Put the mixture into the fridge and LEAVE
Don’t panic when an hour later you have a lovely chocolate mousse. Be patient!
It should be set about 3 hours after you’ve made it.
Put a heap of cocoa or pure chocolate powder onto a board.
Take a smallish teaspoon of the mixture and put it into the middle of the chocolate powder, roll very gently and quickly (so the heat of your hands don’t melt the ganache again) and then put into a serving dish or if you are keeping them, an airtight container that can go in the fridge
These are lighter than normal chocolate truffles and I think they might melt if you left them out of the fridge for too long. But as an after dinner sweet, they are just that little bit easier to eat. I’m also thinking they might be lower calorie…but maybe thats just optimism! I added cumin because I love the combination of chocolate and cumin, as well as beetroot and cumin, so I was experimenting. You could add any spice of your choice