I never celebrate Valentine’s Day in any particular way, but I do like to give and receive thoughtful, handmade gifts and Valentine’s Day is just as good an excuse as any. Given how well my last year’s truffles went down with you and my other half, I have decided to revisit that recipe and put a new spin on it.
This year’s truffles are a tiny bit vain, to be honest. Even though it was the taste and texture that were my main consideration, this time I was a little obsessed with making them look a little bit more dressed-up for the occasion! Following the success of using beetroot to make my meringue kisses blush, I’ve decided to give my truffles a beautiful pink coat of dried beetroot powder. I must say that I love the end result. What do you reckon? Don’t they look a picture? For those of you who belong to the ‘I hate beetroot’ camp, don’t fret – this velvety pink exterior has little bearing on flavour profile of these bad boys. And those of you who love this amazing vegetable, keep your eyes peeled as I already have another beetroot-inspired truffle idea…
