We are always in for chocolate treats. My freezer will never be out of chocolate/compounds. This gives me an ample time, to experiment or to cook throughout the year. Beets are always favoured with chocolates through cakes, and I wanted to bring out their partnership in yet another way. Hence, these treats.
This dessert cups, have an amazing way of bringing out the creamy texture from beets. An bite into this, I could bring out the beet flavour as well as delecious cream finishing on an sour note. Even kids, who dislike beets, will give an special attention to these cups. What better way to bring out the veggies, on the dessert table? :)
Preparation time: 10 minutes
Cooking time: 10 minutes
Yields: 15 chocolate cups
Mould used: Silicon mould with 15 cup-like cavities, each with 2cm depth and 2.8 cm width.
For the beet cream
- 2 tbspn beetroot puree
- 1/4 cup of hung curd
- 65 gm of white chocolate (Iused Morde white compound)
For the cups
- 80 gm of white chocolate
- 1 tbspn of grated dark chocolate
Please note that beetroot puree is not raw. Cook 1/4 cup of finely chopped beetroot with 2 tbspn of water till beets are soft and water is evaporated. Blend them smoothly, use as required.
For the cream, melt the white chocolate in the double boiler. Let it cool. Then, whisk the beetroot puree along with curd till they are smooth.
Now add the melted chocolate. Fold them well.
Refrigerate. I would recommend to prepare this cream one day ahead so that they will be in pipeable consistency the next day.
For chocolate cups, melt the white chocolate. Wipe the mould dry.
Add the melted white chocolate more than half way through cavity.
Holding both edges, rotate clockwise and anticlockwise, so that chocolate gets spread uniformly over the surface.
Refrigerate them till they are set.
You could pop one out by pressing the base towards the surface.
TA-DA, they are done :)
Lateron, I piped the cream using tip number 18. Refrigerate them, and before serving, sprinkle dark chocolate. Enjoy :)