Bloody Beet Bowls
Decadent White Chocolate and Beet Pudding nestled in White and Dark Chocolate cups and drizzled with "bloody" beet puree and melted chocolate make for some interesting Halloween Bloody Beet Bowls!
- Prep time
- 1 hr 30 min
- Cook time
- 1 hr 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- *I roasted my beets for 45 minutes in a 375-degree oven and then puréed them. The puréed beets will stay fresh in an airtight glass container for about 3-4 weeks. I used this purée to make these Blood Beet Bowls.
- 3 tablespoons beet purée
- 2 tablespoons coconut milk
- 2/3 cup Chocoley White Chocolate
- 1 tablespoon Chocoley Dark Chocolate
- 2 tablespoons beet purée
- 1 tablespoon coconut oil
- 1 tablespoon sugar
- 1 cup Chocoley's Bada Bing Bada Boom Candy & MoldingWhite Chocolate
- 1 cupChocoley's Bada Bing Bada Boom Candy & Molding Dark Chocolate
- 4 Silicone cupcake molds
- 1 tray of silicone finger molds
- 4 mini spoons
Instructions
- 1
WHITE CHOCOLATE AND BEET PUDDING
- 2
Add the coconut milk to a pan over low heat, add in the white chocolate and stir till melted
- 3
Add in the beet puree and dark chocolate and stir well and remove from heat as soon as everything is melted.
- 4
This pudding will firm up to a more pudding consistency as it cools
- 5
BEET SYRUP OR "DRIPPINGS"
- 6
Melt the coconut oil in a pan over a low flame, then add in the beets and sugar and mix well
- 7
ASSEMBLY
- 8
I melted 1 cup Chocoley's Bada Bing Bada Boom Candy & Molding White Chocolate and coated 2 silicone cups with it as well as poured some into a few of the finger molds and inserted a spoon into the finger mold cavities.
- 9
I did the same with the dark chocolate and then placed them in the freezer to firm up.
- 10
After about an hour, I filled the cups with the white chocolate and beet pudding
- 11
Drizzled them with beet syrup/drippings and melted chocolate and then they were ready!