Beetroot white chocolate truffle is a fusion dessert where beetroot barfi can be repackaged into truffles using some white chocolate coating. This dessert is a quick way to repackage beetroot barfi for children. The combination of white and purple colours is a treat to the eye, while the contrasting flavours of white chocolate coconut coverings with gooey, rich beetroot centers are refreshing for the tongue.
Ingredients
- Beetroot – 1 kg
- Milk – 500 ml
- Sugar – 1 cup
- Khoya – 1 cup
- Ghee – 1 tbsp
- Cardamom and nuts as per choice
- White chocolate – 200 gms
- Cream – 100 gms
- Coconut powder – 100 gms
Serves – 18 pieces
Process
Step 1 – Making Beetroot Barfi Filling
- Wash, peel, and grate the beetroots
- Put the grated beetroot with 500 ml milk in a thick-bottomed pan, cover, and cook on medium heat
- Once the beetroots are cooked, add sugar and let it cook in the open pan on medium heat till all the milk and water evaporates
- Now add khoya, mix well (grate the khoya, it will be easier to mix with beetroot purrée)
- Keep cooking and stirring till the mixture solidifies, starts to leave side (keep a close eye at this stage, the mixture can burn or stick to the pan)
- Add ghee, cardamom powder, nuts and mix well
Step 2 – Make white chocolate covering mixture
- Cut the white chocolate into small pieces and melt it either in a microwave or double boiler on the stove
- Mix cream and coconut powder into the melted chocolate
- Keep the mixture in the refrigerator to cool
Step 3 – Making the truffles
- Take small portions of the white chocolate mixture and roll it in your palms
- Them flatten them and make thin discs
- Place the beetroot balls in the center of these discs and fold the white chocolate discs to cover the beetroot ball entirely with the white chocolate mixture. Roll them in a little dry coconut powder
- Repeat till all the truffles are ready
Indian and Fusion Recipes 