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Red Velvet Chocolate Truffles

Red Velvet Chocolate Truffles

Katie Smith
Katie Smith
Katie Smith
  • Recipe by: Katie Smith
  • Katie is the wonderful and creative owner of The Humble Pescatarian - a place for lovers of food and travelling to head over to and be inspired by her culinary delights.
Serves 6 - 8
Prep time: 15min
Cooking time: 1h

Did someone say chocolate?

Whip these gorgeous red velvet truffles up in just an hour! The star of the show for these beautiful truffles is beetroot powder. These chocolates are simply stunning and have been created by one of our faves - The Humble Pescatarian.

Sprinkle with a few rose petals for that finishing touch that will wow a loved one.

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  • 1.

    Add the cream cheese, cocoa powder (or carob powder) beetroot powder and pinch of sea salt in a large glass mixing bowl and combine together

  • 2.

    In a small pan melt the chocolate (50g) and allow to cool enough to combine with the mixture in the glass bowl

  • 3.

    Line a baking tray with parchment paper

  • 4.

    Dust your hands with cocoa powder and take a small amount of the mixture depending on what size you want your truffles and roll between your hands and place on the lined tray

  • 5.

    Once you have rolled out all of the truffles pop a tooth pick into the centre of each one - this is simply to help with coating in chocolate later on

  • 6.

    Transfer to the freezer for around 20 minutes

  • 7.

    Remove with 5 minutes time remaining remove from the freezer

  • 8.

    Melt 250g of chocolate in a small pan

  • 9.

    Using the toothpicks dip each truffle one by one into the chocolate to coat well and place back on the lined baking tray. Repeat for each truffle.

  • 10.

    Once they have all been coated in chocolate sprinkle with a dusting of beetroot powder and rose petals

  • 11.

    Pop in the fridge for a further 10 minutes to set

  • 12.


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