The Ardent Epicure

An Ode to the Pleasures of Food

Chocolate Truffle and Beet Mousse Candy Cups 
with Red Wine and Beet Juice Reduction


It is time once again for our 5 Star Makeover Groups challenge. And this months
ingredient challenge were beets, as you may have guessed. The challenge
as is every month, is to take a common ingredient or dish, and produce a
5 Star Gourmet dish. And as I just adore beets in just about any form
imaginable, this veggie head was game :)


Then of course comes thoughts of all the glorious ways these organic lovelies
can be dished up. So my thoughts turned to dessert, something I have
never personally tried before. And I mean, never tried before,
 as a dish prepared by anyone.

My thoughts quickly steered towards truffles, and the thought of combining
chocolate and beets was an acceptable idea to me. But then, how can I make
that a creative venture I asked myself? Well then I quickly became a bit lost.

I was however determined to keep my original truffle theme, with all
of the stubborn grit I could muster. So my truffles morphed into
this dessert you see before you :)

And as a side note, the Red Wine and Beet Juice Reduction, may
just be one of the best things I have ever created in a kitchen. I mean
I may be slathering this stuff on my morning toast...it's that good!
In fact this entire little candy/dessert is now at the top of
my favorite desserts of all time!


What you will need:

For the chocolate truffle cups
8 ounces of 85% cocoa dark chocolate
1 cup of organic heavy cream
2 tablespoons butter, unsalted
2 1/2 tablespoons red wine

For the beet mousse 
3 medium size red beets
Juice of 1/2 lemon
2-3 tablespoons reserved beet juice
1 pint heavy cream
2 tablespoons agave, halved

For the red wine/beet juice reduction
1 1/2 cups red wine
1/2 cup reserved beet juice
2 tablespoons agave, or  fine grain raw sugar

For garnish
A few tablespoons Aztec cocoa powder,
or semi sweetened coca powder

*You will also need small silicone cups, blender or small
food processor, large mixing bowl and hand mixer.


 Lets get cooking:

For the chocolate truffle cups
Chop your chocolate, and place it in a mixing bowl. Heat your cream over
medium-low heat in a pot, add the butter, and heat until boiling. Once the cream
 begins to boil, remove immediately from the heat, and put the mixture into the
 chocolate. Let the mixture sit for a few minutes, then stir until fully incorporated.
Now add the wine, stir the chocolate mixture until it is smooth.

Place your mixture in the refrigerator about 30 minutes or so to firm up a bit.
Now take a few spoonfuls of the mixture and press into the silicone cups
like you would a pie crust. Making sure to have an even coating, place
back in the refrigerator for a few hours to overnight, or until set and
the silicone cup can be easily removed and you are
 ready to add your mousse.

For the beet mousse
Gently clean beets with a vegetable brush and trim off leaves and top
 stem to about 1/2 inch, then trim off root end to just expose a bit of the
beet bottom. *Note: typically when boiling beets you do not want to
expose any of the inner portion of the beet. However since we will
be utilizing our liquid, as beet juice, we will be here.

Place beets in a medium to large pot with a lid. Add enough water
to cover beets about 1/3rd of the way up. Place on a medium/high
heat and bring to a boil. Once you reach a boiling point place a tight fitting lid
 on pot, reduce heat a bit to prevent the pot from boiling over. Continue to
boil beets until completely tender, any were from 30 minutes or more
depending on the size of your beets and pan.

Once beets are tender, remove from heat (reserve beet juice) and
place beets under cold running water until cool to the touch. Peel beets and
 roughly chop. Place cooled beets into the food processor or blender,
add 1/2 of the agave, lemon and beet juices. Purée until completely
smooth, adding more beet juice if necessary. Place beet purée in
refrigerator until completely chilled.

Now prepare your whipped cream. Place heavy cream in a large chilled
mixing bowl. Beat with a hand mixer or whisk that has been chilled. Continue
to beat cream until just softly peaked. Add agave or sugar at this point and
 continue to beat until you have just achieved a slightly firm peak.

Once whipped is ready, gently fold in the chilled beet purée,
until smooth. Chill for about 30 minutes or so until you have
the desired creamy mousse like texture.

Assemble by placing generous amounts of mousse into chilled truffle
candy cups. Then sprinkle on a bit of Aztec cocoa powder.
Allow cups to rest for just a minute or so then serve.

Makes approximately 10 candy cups.


I would also like to announce the winner of out Pretty Paris 
Vintage Flatware Giveaway!


Congratulations to Malou!

For more Beet inspiration, check out what the other members
of the 5 Star Foodie Group created! 


Enjoy~
Alisha~Magic of Spice

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