- 120g cooked beetroot (not pickled)
- 220ml double cream
- 400g dark chocolate 70% chopped in small chunks
- 3 tbsp Local Honey
- 3 tbsp Rum ( St Abbs XO)
- 1\2 tsp Ground Turmeric
- 15gm softened butter
- cocoa powder or beetroot powder for dusting
Blend the beetroot in the bowl of a food processor until smooth and heat in the microwave a little.
In a small pan add the turmeric to the cream and bring to the boil, remove from the heat
then pour over the chocolate and stir, until the chocolate has fully melted. Mix in the warm beetroot purée, honey butter and rum, blend until completely smooth.
Put the mixture into the fridge to set.
To shape the truffles, dip a melon baller or teaspoon in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper.
Or lightly coat your hands in cocoa powder and roll the truffles between your palms. You could also use a piping bag before the mix has set to pipe rounds onto greaseproof paper.
Drop the truffles into cocoa powder or powdered beetroot and roll around till fully covered, place the truffles in a wire sieve and gently shake off the excess powder.
Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight.