In these tea truffles, chocolate and earthy beetroot are combined with smokey lapsang souchong tea for a decadent and deep flavour.
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.
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.
If you love these beet, chocolate tea truffles, you'll love these other truffle recipes!
Get the Beetroot, Chocolate and Lapsang Souchong Tea Truffles Recipe
Beetroot, Chocolate and Lapsang Souchong Tea Truffles
- 100 g beetroot cooked
- 200 g dark chocolate chopped
- 200 ml double cream (heavy cream)
- 1 tablespoon sugar
- 2 lapsang souchong tea bags
- 50 g cocoa powder
- 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.