American•indulgent
Beetroot Covered Chocolate Truffles
These stunning Beetroot Covered Chocolate Truffles make the perfect foodie gift.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 45 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 171 g (3/4 cup) butter
- 384 g (3 cups) sugar
- 147 ml (1 5oz can) evaporated milk
- 1 tsp vanilla extract
- 340 g (2 cups) dark chocolate chips
- 198 g (1 jar) marshmallow fluff (marshmallow creme)
- beetroot powder
Instructions
- 1
Line and lightly oil a 15x10x1-in baking tray.
- 2
Combine the butter, sugar and milk in a saucepan and bring to a boil over medium heat.
- 3
Cook, stirring constantly, until the thermometer reads (112 C) 235 F.
- 4
Remove the mixture from the heat; stir in the vanilla and the chocolate chips until chocolate is melted.
- 5
Mix in the marshmallow creme until well combined.
- 6
Transfer the truffle mix into the prepared tray and refrigerate, uncovered, for minimum 5 hrs or until firm.
- 7
Cut the truffle mix into truffle size pieces, form into balls and then roll each truffle in the beetroot powder.
- 8
Store in the refrigerator till needed.