• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegetable Desserts

    Beet, Chocolate and Smokey Tea Truffles

    Published: Aug 23, 2013 · Modified: Jul 24, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Beet chocolate and smokey lapsang souchong tea truffles recipe pinnable image

    In these tea truffles, chocolate and earthy beetroot are combined with smokey lapsang souchong tea for a decadent and deep flavour.

    Beetroot Chocolate and Smokey Lapsang Souchong Tea Truffles recipe in a pink vintage teacup on black background

    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.

    A vintage teacup full of chocolate truffles.

     

    recipe

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.

    A vintage teacup full of chocolate truffles.

    Beetroot, Chocolate and Lapsang Souchong Tea Truffles

    Kate Hackworthy | Veggie Desserts
    In these tea truffles, chocolate and earthy beetroot are combined with smokey lapsang souchong tea for a decadent and deep flavour.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Dessert
    Cuisine French
    Servings 20
    Calories 104 kcal

    Equipment

    • Pot
    • Bowl

    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.

    Nutrition

    Calories: 104kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 14mgSodium: 10mgPotassium: 133mgFiber: 2gSugar: 3gVitamin A: 151IUVitamin C: 1mgCalcium: 18mgIron: 2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Vegetable Dessert Recipes

    • Lime Avocado Popsicles
    • Sweet Potato Latte
    • Lemon and Cucumber Cake
    • Chocolate Chip Zucchini Muffins
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Elizabeth

      May 14, 2018 at 2:01 pm

      5 stars
      Superb! I loved them! Beetroot and chocolate work so well together and that tea is incredible.

      Reply
      • Elizabeth

        August 30, 2013 at 9:15 am

        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! 🙂

        Reply
    2. Vohn McGuinness

      April 25, 2014 at 11:57 am

      I adore beetroot and chocolate together and these truffle look fabulous! Well done on being featured in the Guardian too! x

      Reply
      • Kate Hackworthy

        April 25, 2014 at 7:42 pm

        Thanks. These are really easy and soooo good.

        Reply
    3. Debi @ Life Currents

      April 24, 2014 at 11:31 pm

      I'm continually impressed with your recipes. Adding veggies to desserts in new and creative ways that sound so tempting. Nice!

      Reply
      • Kate Hackworthy

        April 25, 2014 at 7:42 pm

        It's an obsession now!

        Reply
    4. Kate Veggie Desserts

      August 26, 2013 at 6:20 pm

      Thanks, Lou! Very sweet of you.

      Reply
    5. Lou

      August 26, 2013 at 3:30 pm

      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

      Reply
    6. Kate Veggie Desserts

      August 25, 2013 at 12:52 pm

      They were rather moreish! I'm glad your beetroot brownies went well. Beetroot and chocolate are a fantastic combination.

      Reply
    7. Choclette

      August 25, 2013 at 12:17 pm

      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.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts