Recipe: Chocolate Beetroot Muffins

1 Preheat the oven to 180°C (355°F) (gas mark 6).

2 Blend the beetroots; to make the task easier, cut the beetroots into cubes and add a little cream.

3 Melt the chocolate with the cream gently in the microwave.

4 Whisk the egg with the sugar until the mixture is fluffy, then add the flour, baking powder and almond powder.

5 Fold in the beetroot mousse with a whisk.

6 Line (butter and flour) the molds if you don't have silicone molds.

7 Pour the mixture into muffin molds.

8 Bake in the middle of the oven for 10 to 12 minutes.
The amount of beetroot doesn't bring much flavor but does add softness.
If you want to create a real surprise in the mouth, you should increase the quantity to 100g (3.5 oz) of beetroot (approximately 2 large tablespoons).
My friend chef Xavier Bertrand (you couldn't make this up) is a passionate chef who works as a cooking and hospitality professor at St Vincent de Paul High School in Soissons; there is no doubt that his students absorb his kindness and professionalism day after day.