Recipe: Chocolate Beetroot Muffins

Name: Muffins choco betterave
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: Muffins choco betterave du chef Xavier Bertrand pour 6 muffins :; 100 g de chocolat noir +60%; 1 œuf; 60 g de sucre semoule; 5 cl de crème liquide (30%) + 2 cl environ lors du mixage; ½ paquet de levure chimique; 25 g de poudre d'amande; 70 g de farine; 80 g de betterave rouge cuite; + Beurre et farine pour éviter que ça ne colle à la cuisson si vous n'avez pas de moules en silicone

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.4/5 (8 reviews) Desserts

Prep 20 min

Cook 12 min

Total 32 min

Ingredients

Chocolate beetroot muffins by chef Xavier Bertrand for 6 muffins:
100 g dark chocolate +60%
1 egg
60 g caster sugar
5 cl liquid cream (30%) + approximately 2 cl during blending
½ packet baking powder
25 g almond powder
70 g flour
80 g cooked red beetroot
+ Butter and flour to prevent sticking during baking if you don't have silicone molds

Step-by-step directions

1 Preheat the oven to 180°C (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 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.

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