Tom Hunt’s Candied Beetroot Chocolate Pot

Tom Hunt - Candied Beetroot Chocolate Pot

This is an intensely rich dessert, so the smallest pot is all you need. The candied beetroots make nice chewy morsels to sink your teeth into.

Makes 6-8 small pots

For the candied beetroot:
150g organic unrefined sugar
100ml water
1 medium organic beetroot

For the chocolate pot:
100g caramelized organic beetroot syrup
200g organic Dark chocolate 70% cocoa, broken into small pieces
220g organic double cream

For the candied beetroot: 
1 Wash the beetroot and peel if the skin is very rough. Cut into slices as thinly as you can.
2 Boil the sugar with the water, stirring until the sugar is dissolved. Add the beetroot slices and simmer for 10 minutes until the beetroot is sweet and soft.
3 Lay the beetroot slices onto a sheet of baking paper on a tray. Keep the syrup to use as a sauce.
4 Put in the oven at 170C for ten to fifteen minutes to caramelize them further. Be careful not to overcook them as they will go bubbly and burnt, tasting of nothing. Allow to cool.

For the chocolate pot:
1 First prepare the candied beetroot from the recipe above. Put 8 aside to decorate the pots. Chop the rest into small pieces.
2 Melt the chocolate in a bowl over a pan of hot but not boiling water. Chocolate melts at body temperature so doesn’t need excessive heat to melt it. Stir gently. When melted remove from the heat.
3 Slowly stir in the beetroot syrup, then the cream.
4 When the mixture is smooth add the chopped caramelized beetroot.
5 Pour into 6-8 small pots. Serve with a spoon of whipped cream, a slice of candied beetroot and drizzle of beetroot syrup.

Soil Association partnered with Tom Hunt to create this recipe for Organic September. For more recipes, click here. 

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