Toasted Quinoa Chocolate Truffles

Dessert DIY Entertaining

These chocolate truffles use a basic ganache technique, but we’ve added some crunch with toasted quinoa. They are so easy to make, and you can get creative with the coatings. Our testers love the raspberry and salted peanut coatings best. Make sure the chocolate you use is in bar form, not chips, so the truffles set correctly.

By Ashley Swartzendruber / Photography By Ashley Swartzendruber | November 17, 2020

Ingredients

Truffles

¼ cup uncooked quinoa
Pinch of sea salt
8 ounces high-quality dark chocolate, 60%–70% cocoa
1 tablespoon unsalted butter, room temperature
½ teaspoon vanilla extract
2/3 cup heavy cream

Coatings

Cocoa powder
Equal parts matcha powder and powdered sugar
Chopped nuts, such as pistachios or salted peanuts
Shredded coconut
Powdered freeze-dried raspberries
Sprinkles

Instructions

Makes 30 small or 15 large truffles

Heat a dry pot with high sides over medium heat. Add the quinoa and gently shake the pan while it toasts. If the quinoa starts to burn, remove from heat and continue to shake. Toast the quinoa until it is golden, for about 1 minute. Transfer to a baking tray to cool, and sprinkle with a pinch of salt. Set aside.

Finely chop the chocolate bars with a serrated knife and place in a heat-safe bowl with butter and vanilla. Heat the cream in a small pot over medium heat until it is simmering but not boiling. Pour the cream over the chocolate and stir until fully incorporated and shiny. If some chocolate pieces are not melting, heat about 1 inch of water in a small pan over medium heat. Place the heat-safe bowl with the chocolate mixture on top of the simmering pan to melt the remaining chocolate. Once completely melted and smooth, add the toasted quinoa and stir to combine. Pour the chocolate mixture into a shallow pan or bowl. Place in the refrigerator for 1 to 2 hours or until set.

Remove the chocolate from the refrigerator and scoop out balls 1 teaspoon or 1 tablespoon in size. Place the chocolate balls on a baking sheet lined with parchment paper and return to the refrigerator for 15 minutes so they will be easier to roll between your hands.

Prepare coatings by chopping nuts or blending freeze-dried raspberries into a powder. Make sure the matcha powder is mixed with an equal amount of powdered sugar to cut the bitterness. Place your coatings in separate bowls and set aside.

Remove chilled chocolate from the refrigerator and roll each ball between your hands until smooth. This will be messy because the chocolate will melt. Roll each ball in one of the coatings. Place on a tray to serve later or in small glass jars for gifting. Store in the refrigerator; let them come to room temperature before eating.

Store truffles without coatings in the refrigerator for 3 to 4 days or in the freezer for 1 month. For the freshest look, roll in coatings not long before you are ready to gift or eat them.