Beetroot  Covered Chocolate Truffles

These stunning Beetroot Covered Chocolate Truffles are easy to make and require just a few basic ingredients. 

These delicious and beautiful bright red chocolate truffles are the perfect Valentine’s Day gift for the foodies in your life. 


- Butter - Sugar - Evaporated milk - Vanilla extract - Dark chocolate chips - Marshmallow fluff marshmallow crème - Beetroot powder

Step 1

Line and lightly oil a 15x10x1-in baking tray. Combine the butter, sugar and milk in a saucepan and bring to a boil over medium heat.

Step 2

Cook, stirring constantly, until the thermometer reads (112 C) 235 F. Remove the mixture from the heat; stir in the vanilla and the chocolate chips until chocolate is melted.

Step 3

Mix in the marshmallow crème until well combined. Transfer the truffle mix into the prepared tray and refrigerate, uncovered, for minimum 5 hrs. or until firm.

Step 4

Cut the truffle mix into truffle size pieces, form into balls and then roll each truffle in the beetroot powder. Store in the refrigerator till needed.