Beetroot, Turmeric & Rum Truffles Recipe

Method

1.    Prepare the Beetroot: Blend the cooked beetroot in a food processor until smooth. Gently warm the purée in the microwave to make it easier to incorporate later.

    2.    Infuse the Cream: In a small saucepan, add the ground turmeric to the double cream and bring to a gentle boil. Remove from heat. 

    3.    Create the Ganache: Place the chopped dark chocolate in a heatproof bowl. Pour the hot turmeric-infused cream over the chocolate and stir until fully melted and smooth.

    4.    Combine Ingredients: Stir in the warm beetroot purée, softened butter, honey, and rum into the chocolate mixture. Blend until the mixture is completely smooth and homogeneous. 

    5.    Chill the Mixture: Transfer the mixture to a shallow dish and refrigerate until firm, approximately 2 hours.

    6.    Shape the Truffles: Using a melon baller or teaspoon dipped in hot water, scoop out portions of the set mixture and roll into balls between your palms. Alternatively, you can pipe rounds onto greaseproof paper before the mixture sets completely. 

    7.    Coat the Truffles: Roll each truffle in cocoa powder or beetroot powder until fully coated. Place the coated truffles in a wire sieve and gently shake to remove any excess powder. 

    8.    Store: Place the truffles in an airtight container and store in the refrigerator for up to 3 days. For longer storage, freeze for up to a month and defrost in the refrigerator overnight before serving. 

Serving Suggestions

These truffles make a delightful after-dinner treat or a thoughtful homemade gift. Their vibrant colour and unique flavour profile are sure to impress.

Chef’s Tip

For an extra layer of flavour, consider adding a pinch of sea salt to the ganache mixture. This will enhance the chocolate’s richness and balance the sweetness.