I wish I could give you all a spoonful of my Beet Chocoalte Pots and see you smacking your lips, craving for more, while the orange scented, satin smooth chocolate melts in your mouth, taking you to another level of chocolate sensation. Not a single soul will be able to identify the presence of the beet, as all they will taste is bitter sweet chocolate and the citrusy scent of orange ( just the addition of zest does a lot of magic). The best part of this simple dessert is that it
No egg and
I don't fancy beets, but, beet and chocolate, they unbelievably make such a palatable combination and the proof lies in this creamy dessert which is totally finger lickin' good. Try this even if you don't like beets, you will not regret.
Semi-sweet chocolate 150 g
Beet puree 1/2 cup
Cream 200 ml
Dark brown sugar 2 tbsp
Zest of an Orange
Take a small beet root, peel the skin and cut into quarters. Place it in a steamer and steam cook until tender.
In the meantime, melt the chocolate in a double boiler.
Cool the steam cooked beet and blend in a mixie jar ( Doesn't matter even if it is slightly coarse), measure the pureed beet and use half a cup.
Add the melted chocolate and the sugar to the beet and blend again until smooth.( when the chocolate is added it will help the beet to blend to a smooth consistency)
Transfer to a bowl.
Stir in the orange zest.
Whip cream until soft peaks form and fold into the beet and chocolate mixture. ( I reserved 2 tablespoons of the whipped cream for garnish and don't forget to drain the liquid from the carton before whipping it. So more or less you will be using only about 150 -180 ml of cream)
Pour the mixture into ramekins and chill for about 2-3 hours.
Garnish with Pistachios and a dollop of whipped cream and serve.
I have used Hershey's mildly sweet dark chocolate chips.
Adjust the sweetness level depending upon the kind of chocolate you use.