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The Washington Post

Chocolate Beet Pots de Creme

Chocolate Beet Pots de Creme 6.000

Astrid Riecken for The Washington Post

Weeknight Vegetarian Oct 2, 2013

Kate Jacoby, Vedge's pastry chef (and Rich Landau's wife), came up with this combination after deciding one Valentine’s Day to use the beet juice that was coloring her red velvet cake as an ingredient in chocolate truffles. She liked the combination of earthy beets and bittersweet chocolate so much that she showcased it again in these individual vegan puddings, which set up as firm as truffles in the refrigerator but are beautifully creamy at room temperature.

You'll need individual 4- or 5-ounce ramekins or small bowls.

Make Ahead: The puddings can be refrigerated for up to 4 days. Bring to room temperature before serving.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 1/2 medium beet (or more as needed), scrubbed well, then grated
  • 2 cups bittersweet vegan chocolate chips
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • 1 cup coconut milk (do not use low-fat)
  • 1/2 teaspoon sea salt

Directions

Juice the beet by squeezing the gratings through a fine-mesh strainer set over a liquid measuring cup. You should have about 1/2 cup juice. Add more beet as needed.

Place the chocolate chips in a medium bowl.

Combine the cornstarch and water in a small bowl, stirring to create a smooth paste.

Heat the coconut milk in a small saucepan over medium heat. Once it is hot, stir in the cornstarch mixture and the salt, whisking until dissolved. The mixture should start to thicken in about 2 minutes; stir in the beet juice, then pour the mixture through a fine-mesh strainer set over the chocolate chips.

Whisk the mixture thoroughly until the chocolate is melted and smooth. Divide among the ramekins or bowls and serve warm, or let cool to room temperature.

Cover and refrigerate for up to 4 days, but if you want to eat the pudding soft, let it come to room temperature before serving.


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Recipe Source

Adapted from "Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking," by Rich Landau and Kate Jacoby (The Experiment, 2013).

Tested by Rich Landau, Kate Jacoby and Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 290


% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 14g 70%

Cholesterol: 0mg 0%

Sodium: 190mg 8%

Total Carbohydrates: 29g 10%

Dietary Fiber: 3g 12%

Sugar: 21g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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