Red Velvet Dark Chocolate Truffles

Cook Time 40

Servings truffles

1 small cooked beet, peeled and roughly chopped (about ½ cup)* (OPTIONAL)
1 cup full-fat coconut milk*
8 oz dark chocolate, chopped (or about 3 of your favorite 3 ounce chocolate bars)*
2 tbsp coconut oil
¼ tsp salt
2 tbsp cocoa powder, for coating
*make sure the beet is very well cooked so that it blends easily into the chocolate
*when using coconut milk from a can that has solidified on top, make sure to heat it up and mix it together into a smooth texture before measuring
*make sure to use a good quality chocolate. I usually by 3 of my favorite dark (70% of higher) chocolate bars and chop them up finely

In a medium pot, add the coconut milk and bring to a gentle simmer. Once it starts to burble/simmer, remove from heat and add the chocolate. Stir gently with a rubber spatula, making sure to scrape chocolate off the bottom of the pot so it doesn’t burn, until the chocolate is melted and mixture is smooth.
Transfer the chocolate mixture to a high-speed blender along with the beet (if using), coconut oil and salt. Blend on high until very smooth.
Transfer to a medium bowl or container and place in the fridge for at least one hour, or until solidified and scoop-able.
Use a small cookie scoop to scoop out individual truffles and place into a parchment lined plate. If you don’t have a small cookie scoop, use a tablespoon to scoop and use your hands to roll into balls. Your hands will get messy and the balls might not be perfect balls, but delicious all the same!
Dust with cocoa powder. Place back in the fridge to solidify again (about 15 minutes). Store in an airtight container in the fridge.
You can also freeze them easily, but need to let them thaw out before eating.

Tips and Tricks for the perfect red velvet dark chocolate truffles

Make sure you cook your beets very well so you don’t end up with beet chunks in your truffles (this happened to me! It’s not the end of the world, they still taste amazing).
Don’t burn the chocolate!! Make sure to remove the pan from the heat and stir it immediately so that it doesn’t burn on the bottom of the pan. Then slowly stir it until melted.
Let the truffle mixture cool in the fridge until its firm and scoop-able, otherwise it will be very messy (and still might be messy if you’re using your hands instead of a scoop).