Beetroot Chocolate Truffles
Cocoa infused with earthy beets and crimson-colored juice from blood oranges and you have a real treat with these beetroot chocolate truffles. Disclaimer: This post may contain affiliate links, which means we will receive a commission if you make a purchase through those links at no extra cost to you.
Equipment
- 1 Knife
- 1 Baking sheet lined with parchment paper
- Aluminum foil
- Kitchen prep gloves
- Paper towel
- Hand-held juicer
- Microwave safe large bowl
- Microwave
- Whisk
- Spatula
- 8x8 square pan or 9 inch circular pan
- Ziploc bag
- Cling wrap
Ingredients
- 2 Medium or large beets, whole
- 1 Blood orange, zest and juice
- ½ Cup Heavy cream
- 8 oz Semi-sweet chocolate baking bar
- 4 TBS Cocoa powder, divided
- 2 TBS Powdered sugar
- 1 tsp Vanilla extract
- ½ tsp Salt
Instructions
- Preheat oven to 400℉ and line the baking sheet with parchment paper. Gather ingredients
- Cut beetroot stems off if using a fresh bundle (check out our other recipe detailed in the sections above for ways to use the beetroot stems). Wash beets thoroughly and wrap them in foil. We will rub the skin off after roasting. Place the wrapped beets onto the lined baking sheet.
- Roast beets for 45 minutes. Once roasted, allow the beets to cool.
- Once cool, put on prep gloves to avoid staining your hands. Unwrap the beets and discard foil. Take a paper towel and start to rub the beets until the skin peels off.
- Place roasted beets into a blender. If too big, cut them in half.
- Add the heavy cream and blood orange, zest and juice, and blend.
- Break the chocolate bar into smaller pieces in a microwave-safe large bowl (we’ll add the blended ingredients to this bowl later).
- Microwave chocolate in 30-second intervals until melted. Whisk together until smooth
- Add the blender ingredients into the bowl with the chocolate. Add 2 TBS of unsweetened cocoa powder and powdered sugar and whisk until just incorporated
- Spread mixture evenly into an 8x8 pan and cover with cling wrap. Refrigerate for 1 hour
- Set aside a small bowl with the remaining unsweetened cocoa powder
- With kitchen prep gloves on, scoop out a TBS of the chocolate mixture and gently roll it into balls. This is a crumbly chocolate mixture so being gentle is key
- Place balls in a ziploc bag and refrigerate for another 15 minutes. When not eating, place back in a ziploc bag and either refrigerate or freeze to maintain its shape and texture.