Thursday, 28 November 2013

Beet Chocolate Pots

                          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 
Requires
No baking
No egg and
No butter.


                   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. 


Ingredients
Semi-sweet chocolate     150 g
Beet puree                   1/2 cup
Cream                        200 ml
Dark brown sugar          2 tbsp
Zest of an Orange
Pistachios 


Method
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.





Note:
I have used Hershey's mildly sweet dark chocolate chips. 
Adjust the sweetness level depending upon the kind of chocolate you use.








2 comments:

  1. Dear vimala... I tried it out n it was tooo good. Just a small clarification, which cream did u use? I tried with amul fresh cream n it was difficult to get peaks. Also wats d difference between cocoa powder n cooking chocolate? when to use which one? Kindly clarify. .

    ReplyDelete
    Replies
    1. Before whipping the cream, keep the following tips in mind to get peaks;
      Drain the cream into a stainless steel bowl (chills faster) and discard the liquid( If the cream is refrigerated you will find the liquid separate from the thickened cream inside the carton)
      Freeze the thick cream collected in the bowl for about 15 minutes, take it out and whip on high speed until you get peaks.
      If you still don’t get peaks, keep the bowl in the refrigerator for another 60 minutes or so ( not the freezer) and whip again on high speed, you should be able to whip the cream to peaks.
      The main difference between cocoa powder and cooking chocolate is the presence of fat. If cocoa powder should be used instead of cooking chocolate, then fat must be added( in the form of butter/ margarine/oil) to get the desired result.
      Thanks praba, on letting me know how it came out. I used Amul fresh Cream.

      Delete

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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