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.