Beetroot Covered Chocolate Truffles
User Reviews
5
Beetroot Covered Chocolate Truffles
Description
Beetroot Covered Chocolate Truffles combine butter, sugar, evaporated milk, and dark chocolate chips melted together with marshmallow fluff to create a smooth, rich base. Once cooked to a firm fudge-like consistency and chilled for several hours, the mixture is shaped into balls and coated with beetroot powder, which gives a distinctive color and faintly earthy taste. The beetroot powder can be replaced or mixed with cocoa or nuts to vary the finish. The recipe requires careful cooking to the right temperature to achieve the proper texture and chilling to ensure the truffles set up well.
The truffles offer a dense, creamy texture contrasted by the slightly powdery beetroot coating. The richness and sweetness are balanced by the uniqueness of the beetroot, giving a nuanced chocolate candy experience. Handle the truffles gently while rolling, and refrigerate until serving to maintain firmness.
This recipe yields approximately 30 truffles if made about an inch in diameter, making it suitable for gifting or party treats. The truffles are best stored refrigerated to keep their shape and texture and should be kept covered to avoid absorbing other refrigerator odors.
To prevent staining your hands while rolling the truffles in beetroot powder, wear gloves. Feel free to experiment with coatings like cocoa powder or chopped nuts for variety.
Ingredients
- 171 g butter 3/4 cup
- 384 g sugar 3 cups
- 147 ml evaporated milk 1 5 oz can
- 1 tsp vanilla extract
- 340 g dark chocolate chips 2 cups
- 198 g marshmallow fluff marshmallow creme, 1 jar
- beetroot powder
Instructions
- Line and lightly oil a 15x10x1-in baking tray.
- Combine the butter, sugar and milk in a saucepan and bring to a boil over medium heat.
- Cook, stirring constantly, until the thermometer reads (112 C) 235 F.
- Remove the mixture from the heat; stir in the vanilla and the chocolate chips until chocolate is melted.
- Mix in the marshmallow creme until well combined.
- Transfer the truffle mix into the prepared tray and refrigerate, uncovered, for minimum 5 hrs or until firm.
- Cut the truffle mix into truffle size pieces, form into balls and then roll each truffle in the beetroot powder.
- Store in the refrigerator till needed.
Notes
- Wear plastic gloves to avoid staining hands when rolling truffles in beetroot powder.
- Try rolling truffles in cocoa powder or chopped nuts for different flavor and texture.
- The number of truffles depends on size; about 30 one-inch balls can be made from this batch.
- Store truffles refrigerated and covered to maintain texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 16g | 5% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 38mg | 2% |
| Potassium | 58mg | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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