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 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.


  • 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 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

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