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July 26, 2016

Dark chocolate Beetroot Pots de creme with salted pecans

Earthy beetroot flavour pairs really well with dark chocolate ..the pecan and sea salt give this delicious pudding a salty crunch.


1/2 a beet, grated
100 gms good quality Dark chocolate
1 tsp cornflour
1/2 cup thick Coconut Milk
Salted pecans as required
Extra sea salt for sprinkling on top

Extract juice from the beetroot, should be about 1/2 a cup. Chop chocolate and place in a bowl.
Combine coconut milk and cornflour and place over low heat stirring all the time.
When slightly thick add in beetroot juice and let come to a boil.
Pour the mixture on to the chocolate, cover and leave for 2 minutes.
Whisk well till smooth and let cool.
Spoon into ramekins/shot glasses and let refrigerate till set.
Top with a salted pecan and a pinch of sea salt just before serving.
Can be made 2-3 days ahead, stays good refrigerated.

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