By posting the recipe for these Bloody Beet Bowls (aka chocolate cups brimming with white chocolate and beet pudding), I am entering a recipe contest sponsored by Chocoley Chocolate and am eligible to win prizes associated with the contest.
When I ask my daughter to help me with the dishes, she manages to slip out of the kitchen as quickly as the first 9 months of 2015 slipped by. Sometimes she will send one of our dogs into the kitchen with a message taped to them that says: “I’d lick those dishes cleaner than Lil Shashi could wash them.” But when she realizes that I am working with beets, I cannot seem to get her out of the kitchen.
My daughter loves eating beets, but – she loves playing with pureed beets even more (and SHE wonders why I sometimes mistake her for being 6 not 16)! She uses the puree and juice to make some bloody, grotesque “cuts” on herself, which she then photographs and sends to her friends. Of course, they flip out and start flooding all our phones! Beet puree and juice can be pretty gory looking (…”and tasting” is what I bet you beet-haters are probably thinking); so come Halloween time, beets are roasted and pureed by the dozen in our home.
Recently, when the opportunity to work with Chocoley’s Bada Bing Bada Boom Candy & Molding Chocolate presented itself, I figured beets would have to be incorporated somehow. Now, I’ve made beet cakes and beet brownies and other beet treats, and seeing I am not the most skilled decorator, I figured I would come up with something different and simple. Since I love my silicone cupcake and silicone body part molds, I figured I would make some chocolate cups and some chocolate fingers. And, as I watched my daughter slather puree all over her arm, the idea to make beet and white chocolate pudding popped into my head.
The pudding only contains 4 ingredients: beet puree, white chocolate, a smidge of dark chocolate, and coconut milk. If you are not a huge fan of beets no worries as the chocolate balances off that distinct beet taste. I drizzled these Bloody Beet Bowls liberally with melted Chocoley Chocolate. I also used beet puree and juice and some coconut oil to make the “gory” dripped toppings. When the coconut oil cooled into white specs, my daughter said it almost looked like there was “flesh” mixed in with the “blood”. Yup – Happy (early) Halloween Y’all!
[Tweet “Bloody Beet Bowls ~ Perfect for Halloween @chocolatesupply @RunninSrilankan”]
- I roasted my beets for 45 minutes in a 375 degree oven and then pureed them. The pureed beets will stay fresh in an airtight glass container for about 3-4 weeks. I used this puree to make these Blood Beet Bowls.
- WHITE CHOCOLATE AND BEET PUDDING
- 3 tablespoons beet puree
- 2 tablespoons coconut milk
- 2/3 cup Chocoley White Chocolate
- 1 tablespoon Chocoley Dark Chocolate
- BEET SYRUP OR "DRIPPINGS"
- 2 tablespoons beet puree
- 1 tablespoon coconut oil
- 1 tablespoon sugar
- FOR CUPS/FINGERS
- 1 cup Chocoley's Bada Bing Bada Boom Candy & MoldingWhite Chocolate
- 1 cupChocoley's Bada Bing Bada Boom Candy & Molding Dark Chocolate
- 4 Silicone cupcake molds
- 1 tray of silicone finger molds
- 4 mini spoons
WHITE CHOCOLATE AND BEET PUDDING
Add the coconut milk to a pan over low heat, add in the white chocolate and stir till melted
Add in the beet puree and dark chocolate and stir well and remove from heat as soon as everything is melted.
This pudding will firm up to a more pudding consistency as it cools
BEET SYRUP OR "DRIPPINGS"
Melt the coconut oil in a pan over a low flame, then add in the beets and sugar and mix well
I melted 1 cup Chocoley's Bada Bing Bada Boom Candy & Molding White Chocolate and coated 2 silicone cups with it as well as poured some into a few of the finger molds and inserted a spoon into the finger mold cavities.
I did the same with the dark chocolate and then placed them in the freezer to firm up.
After about an hour, I filled the cups with the white chocolate and beet pudding
Drizzled them with beet syrup/drippings and melted chocolate and then they were ready!