Oh boy… not desperate, but decidedly dateless this Valentine’s Day.  What’s a girl to do ?  “Katie,” the instinctive inner-voice begins, “Gather a tribe of single female friends.  Prepare large quantities of sugary, creamy delicacies.  Consume in a communal fashion, while watching All About Eve.”

So for this fortnight’s Cookbook Challenge the theme is, naturally, looove.  I found this beautiful beetroot powder while shopping at Herbie’s Spices in Sydney.  The moment I saw that outrageously self-involved shade of pink, I knew I had to make something magical with it.  White chocolate is the perfect foil for unusual flavours such as this; and the edible primula petals from my garden allow you to have your Valentine’s chocolates and flowers all at once !

I’ve been a closet white chocolate addict ever since the Milky Bar Kid lassoed his way into my life… the only problem is that more often than it is not tooth-achingly sweet.  My favourite white chocolate by far is Valrhona‘s Ivoire, followed closely by the vanilla-speckled Green & Black’s and Whittakers (the latter a very reasonably priced, high quality New Zealand brand).

Beware of “white chocolate” that contains vegetable fat instead of cocoa butter – not only is it cheap and flavourless but forfeits any of the health benefits of cocoa butter.  Pairing white chocolate with sour cream helps to cut down on the sugar-hit, and while no sourness is noticeable in these truffles; they have a rounder, greater depth of flavour.  You could also use this ganache recipe (with or without the beetroot) as a filling for vanilla macarons or perhaps as a frosting for a dark chocolate and beetroot cake.  With only 4 ingredients (and cheating with a microwave), I’ve adapted this recipe from a basic ganache from the amazing London Chocolatier, Paul A. Young: Adventures with Chocolate: 80 Sensational Recipes.

sour cream/ beetroot/ white chocolate truffles

makes about 25 truffles

  • 120g (1/2 cup) sour cream
  • 340g white chocolate, chopped or in bits
  • 2 tsp beetroot powder (or flavour of your choice – powdered wasabi, cinnamon, vanilla seeds…)
  • 10 sprigs of white primula flowers (you could also use daisy petals, crushed peanuts, coconut…)
  • Place the white chocolate in a medium bowl and melt in the microwave in 20 second bursts, stirring in between, until smooth and melted.
  • Mix the beetroot powder with the sour cream in a small bowl and microwave for 20 seconds, or until slightly warm.
  • Stir the sour cream mixture into the white chocolate and mix until smooth and glossy.
  • Refrigerate the mix until firm – 2 hours or overnight.
  • Pick the flower petals from the sprigs and scatter on a plate, ready to roll the truffles.
  • Using your hands or a melon baller/ paris scoop, make small balls of the ganache and roll in the petals.

30 Comments

Katie Quarmby May 4, 2021 at 2:17 am

Oh I just go all googly-eyed and lose myself in there… only to emerge with a considerable dent in my wallet. 😀

Laura May 4, 2021 at 4:57 am

wow, these look incredible. Such a unique idea! I’ve been wanting to decorate baked goods with flowers too, but I can’t seem to keep plants alive so haven’t tried it yet…

Anonymous May 4, 2021 at 11:10 am

that is a brilliant idea! the flowers are so very beautiful im dying at how pretty they are!

Lorraine @ Not Quite Nigella May 4, 2021 at 7:12 pm

How absolutely beautiful! I love how you’ve rolled them in fresh flowers and good to know that these are edible. I never seem to know which ones are! 🙂

Three-Cookies May 4, 2021 at 9:15 pm

Interesting combination and marvellous color. Glad to have found your site

Marisa May 4, 2021 at 10:37 pm

This is such a clever idea! Very unique & very pretty.

pigpigscorner May 5, 2021 at 12:30 pm

These are so pretty! Love the idea of coating it with edible flowers.

Min {Honest Vanilla} May 6, 2021 at 1:49 am

delicious and looks ready to wear on my wrist too ;P

the indolent cook May 6, 2021 at 2:58 am

Wow – what incredibly beautiful truffles, and so perfect for Valentine’s! Love ‘em.

Gourmantine May 6, 2021 at 6:41 am

White chocolate and beetroot… That’s a combination never heard of, but have to say looks spectacular! Well, done, I am also interested in the taste… Sweet? Beety? Slightly sour?..

lillieinthecity May 6, 2021 at 11:16 am

Oh delicious love the sound (and look) of these. Looking forward to eating an extra dose of healthy chocolates myself today 🙂 Happy sweets day!

Lucyeats May 6, 2021 at 2:20 pm

How beautiful! Almost too pretty to eat!

Pudding Pie Lane May 6, 2021 at 10:04 pm

Oh wow, these look stunning! I highly approve of the use of Green & Black’s 🙂 So how come these flowers are edible? Are all flowers edible?

Gayatri Kumar May 7, 2021 at 2:13 am

So pretty! 🙂 I’d love to just put em in a glass jar and put em up in my kitchen for the look.. they look superb! and .. white. chocolate. o.m.g. *drool*

Jennifer May 7, 2021 at 7:39 am

Very inventive and so cute! I love the edible flower coating. You are so clever.

Anonymous May 7, 2021 at 7:39 am

how pretty! it is too pretty to eat. happy V day to you!

Mary May 7, 2021 at 8:17 am

These really are stunning. It is nice to see that natural coloring is starting to have followers in the ranks of food bloggers. I love this recipe, as well as some of your I’ve been able to browse through this morning. I hope you have a wonderful day. Blessings…Mary

Ms Darlinghurst May 7, 2021 at 10:16 am

OMG Wow!! They sound delicious. I was introduced to the chocolate and beetroot combo earlier this year by my brother with his choc/beet brownies. I never would have thought to put the 2 together but they’re delicious! These white chocolate treats look amazing.Great pics!

Katie Quarmby May 7, 2021 at 2:58 pm

Oh you can’t kill primulas… try as you might. They’re used as hard groundcover plants, so they’re happy in a pot/ shallow soil/ wherever 🙂 It’s such an each way to dress food up!

Katie Quarmby May 7, 2021 at 3:06 pm

Thanks Mary – I think it’s just great that there are natural colours with so much punch… I’ve always been wary of those little vials of supermarket red colouring 🙂 I’m yet to find a natural sub for blue though…

Abowlofmush May 7, 2021 at 11:59 pm

Wow these sound amazing and are so pretty!!

Fitter Than Choc May 8, 2021 at 1:54 am

Oh my! These look so pretty, I wouldn’t bear to eat them! I think your idea is totally unique:) I will never have thought of using beetroot in deserts/truffles. Wonder how it taste?

Swee San May 8, 2021 at 4:45 am

oh my!! this is the prettiest truffle ever!

Katie Quarmby May 8, 2021 at 11:25 am

All of the above ! The sour cream balances out nicely with the white chocolate and is only slightly palatable, but the beetroot gives a wonderful warm & earthy flavour. I’ve made beetroot chocolate cake before but the beet is mostly undetectable… this lets it shine a little I think, it’s such a naturally sweet root anyway. Thanks for your kind words 🙂

Eatmarvin May 9, 2021 at 1:17 am

Hi Katie! That looks amazing! And the primula petals make them all look so nice! You also go to Herbie’s? I love that place. It’s a treasure trobe of stuff that you can’t find anywhere else.

Katie Quarmby May 9, 2021 at 9:28 am

Not all flowers are edible… Generally it’s only the petals that you should eat. I have a great book I bought in the U.K. on edible flowers but a quick google search (if you know the proper name of the flower) will generally tell you. If in doubt, the flowers of most herb/ leafy green plants are safe (rosemary, rocket, thyme, lavender, etc.)

Heather Christo May 9, 2021 at 5:54 pm

these are fabulous! I am obsessed with the “self-involved” shade of beet root pink right now myself. I would never have thought of them for a truffle though- gorgeous!!!

Heatherchristo May 9, 2021 at 8:36 pm

These are fantastic! I am on a beet root pink kick myself right now, and couldn’t love the “self-involved” shade of pink more! gorgeous!

Clare May 11, 2021 at 8:49 pm

Amazing! Thinking about trying this recipe tomorrow! 🙂

Kat Storm May 11, 2021 at 9:21 pm

Oh how delicious!

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