Sunday, March 20, 2016

Beetroot Chocolate Balls


How To Make It:

Preheat the oven to 220 degrees celsius. Dab some butter in the holes of a muffin tin and sprinkle some flour in each. 

Melt about 100 gms each of dark chocolate and butter and stir this till it is smooth.

Beat together a little granulated sugar, three eggs and half a teaspoon of vanilla extract and add the chocolate mixture to it. 

Also add about 50 gm each of flour and fresh beetroot pulp. Pour this into the muffin holders and bake for a few minutes or until crisp.

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