In these tea truffles, chocolate and earthy beetroot are combined with smokey lapsang souchong tea for a decadent and deep flavour.
tea truffles
Beetroot is one vegetable that lends itself to so many dessert recipes.
Pairing beautifully with chocolate, I thought I'd try my hand at truffles for the first time and use up some of my overzealous purchases of this season's beets.
I've tried pumpkin truffles before, so if pumpkin works, why not beetroot? It works like a dream.
I've added an extra smokey flavour with Lapsang tea which makes these truffles grown-up and indulgent.
You could also try Earl Grey or another tea if you prefer.
what is lapsang souchong tea?
Lapsang souchong is a very distinctive tea.
The leaves are smoked and you can definitely get the strong smoke aromas when brewing and drinking this tea.
It's a real love-it-or-hate-it tea. I don't like to drink it, but I LOVE cooking with it.
Try it in a smokey cake, these tea truffles or this awesome marinade.
beetroot desserts
I love adding vegetables to desserts (so much so that I wrote a vegetable cake cookbook!).
Beets are one of the best recipes to use in a vegetable dessert or vegetable cake.
They puree well and have a rich, earthy flavour that doesn't overpower bakes.
Try my beet chocolate cupcakes, vanilla beet freakshake, or slow cooker beet chocolate cake with vanilla beet icing.
recipe
Did you make this recipe? Please let me know how it turned out for you!
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Beetroot, Chocolate and Lapsang Souchong Tea Truffles
Ingredients
- 3.5 oz (100g) beetroot cooked
- 7 oz (200g) dark chocolate chopped
- 1 cup (200ml) double cream (heavy cream)
- 1 tablespoon sugar
- 2 lapsang souchong tea bags
- 3 tablespoons cocoa powder
Instructions
- Puree the cooked beetroot and gently heat in a saucepan to remove some of the moisture and concentrate the flavour. Set aside.
- Put the chopped chocolate pieces into a bowl.
- In another saucepan, gently heat the cream and sugar until it is just reaching the point of boiling. Take it off the heat and add the teabags. Allow the tea to infuse for 10 minutes, stirring occasionally.
- Gently squeeze out the tea bags, remove, and bring the cream back to the boil.
- Pour the hot cream over the chocolate and leave for one minute, then stir until smooth.
- Stir in the beetroot puree, then refrigerate until firm.
- Roll a teaspoonful of the truffle mix into a ball with your hands and then roll in the cocoa to coat. Repeat and chill.
- Store in the fridge until ready to serve.
Elizabeth
Superb! I loved them! Beetroot and chocolate work so well together and that tea is incredible.
Elizabeth
I'm just writing up the round-up now and I can't capture the image off your website (it won't let me right click and use the url!) Can you email me a copy of the image you want in the round up to tangolikeraindrop (at) hotmail (dot) co (dot) uk Thanks! 🙂
Vohn McGuinness
I adore beetroot and chocolate together and these truffle look fabulous! Well done on being featured in the Guardian too! x
Kate Hackworthy
Thanks. These are really easy and soooo good.
Debi @ Life Currents
I'm continually impressed with your recipes. Adding veggies to desserts in new and creative ways that sound so tempting. Nice!
Kate Hackworthy
It's an obsession now!
Kate Veggie Desserts
Thanks, Lou! Very sweet of you.
Lou
I just saw those quickly on the Guardian the other day, saved in bookmarks to read when I had more time, and now I find out it was you
I tell you: You are a genius!!!!
Have a lovely evening
Kate Veggie Desserts
They were rather moreish! I'm glad your beetroot brownies went well. Beetroot and chocolate are a fantastic combination.
Choclette
Oh fabulous, I bet these were scrumptious. I can honestly say I've never had beetroot in a truffle before. I have, however, just made beetroot brownies and they have worked brilliantly. Thanks for joining in with We Should Cocoa.