Ingredients
Units
Scale
- 7 ounces dark chocolate, 60-65%
- 1 1/2 cups quinoa puffs
Instructions
- Melt the chocolate. Set up a double boiler over medium low heat. Bring your water to a simmer in a pot and then set a bowl above. Make sure the bowl above is not touching the water. Add the chocolate and stir often until smooth and shiny. Remove from the heat and keep the bowl over the pot of hot water to help prevent the chocolate from setting as you begin to work. You can temper your chocolate, simply follow the directions here. I’m lazy and don’t often temper the chocolate. Untempered chocolate will melt at room temperature. Here in Miami I always keep the chocolate in the fridge since the temperature is always warm!
- Fold in the quinoa pops. Make sure to fold them in gently as you don’t want to smash the quinoa puffs and turn them into dust.
- Scoop – you can use a small ice cream/cookie scoop to shape the quinoa crunch into small bites. Or you can use a cookie cutter, however, it is more tedious. As it is Valentine’s Day and being in the spirit, I used a heart shape cookie cutter. The key is once the chocolate sets you don’t want it to break. Silicone molds would work best. I love the chocolate discs I did a few years back, they’re really a perfect size!
- Arrange the quinoa crunch on a baking sheet lined with parchment paper. Move to the fridge and allow to set for at least 15-30 minutes.
- Remove the quinoa crunch from the fridge and gently peel/separate the chocolate away from the molds/cookie cutter.
- Eat and enjoy! or wrap for your friends!
- Prep Time: 5
- Cook Time: 5
- Category: Desserts