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


120g cooked beetroot (not pickled)
220ml double cream
Pinch of turmeric
400g Guittard dark chocolate 58% wafers
25g Unsalted butter softened
3 tbsp Local 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.