Velvet beetroot balls
This is a gluten-free, low-carb and sugar-free treat because I use dark chocolate without any addition of sugar and with high percentage of cocoa. So, this is a great treat for all those who are trying to escape white sugar, who like the taste of dark chocolate and who enjoy seemingly incompatible combinations. You have to admit that it would never cross your mind to combine beetroot, whipping cream and dark chocolate.
½ cup of heavy whipping cream
175 g of really dark chocolate
½ cup of beetroot – peeled, baked and chopped
50 g of raw cacao powder
- Make the purée from the beet and then put in the casserole and cook around 5 minutes.
- In another casserole heat the heavy cream and cook around 5 minutes and after 5 minutes add the beetroot and chocolate and cook until chocolate is melted.
- When it is done put in the freezer for 2 hours and make small ballas which you will roll into the cacao powder.
- You can store them in the fridge and eventually you can put them shortly in the freezer before serving