Beetroot White Chocolate Truffle

Beetroot white chocolate truffle is a fusion dessert where beetroot barfi can be repackaged into truffles using some white chocolate coating. This is a quick way to repackage beetroot Barfi for children. The white and purple colour combination is a treat to the eye as well as to the tongue with the contrasting flavours of white chocolate coconut coverings with gooey rich beetroot centers.


  • 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


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 a 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 get mixed well)
  • Keep cooking and stirring, till the mixture solidifies, starts to leave side (keep a close 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 microwave or double boiler on stove
  • Mix cream and coconut powder into the melted chocolate
  • Keep 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 completely with white chocolate mixture. Roll them in little dry coconut powder.
  • Repeat till all the truffles are ready.

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