Beetroot Pots de crème

Every Valentine’s Day, pastry chefs try to create new desserts that combine chocolate with something red or pink. Red velvet cake inevitably finds its way into the repertoire, and in the true Vedge spirit, I used the beet juice from my red velvet cake one year to infuse some chocolate truffles. It was a lovely combination, adding an extra dimension of earthiness to the bittersweet chocolate. These pots de crème showcase the same flavors in an intensely rich and decadent chocolate dessert. J