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I love hiding vegetables in desserts. The earthiness of the beetroot matches this chocolate brilliantly, then it’s just a slight kick from the XO rum.

Yield: Makes about 40 truffles
Working Time: 45 minutes
This recipe contains: Dairy


120 g cooked beetroot (not pickled)

220 ml double cream

Pinch of turmeric

400 g Guittard 58% La Premiere Etoile 

25 g unsalted butter softened

3 tbsp honey

3 tbsp St Abbs XO Rum

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 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.