LEFTOVER CHOCOLATE QUINOA TRUFFLES
Halloween is over, but the candy seems endless. What do you do with all that leftover candy? Don’t throw it away! Instead, use it to make these delicious and healthy truffles using leftover chocolate.
Halloween is over, but the candy seems endless. What do you do with all that leftover candy? Don’t throw it away! Instead, use it to make these delicious and healthy truffles.
The best part about making truffles? It’s a family-friendly activity and a little bit of a messy affair, but totally worth all the effort for these creamy, rich chocolate truffles with a crunchy quinoa coating. This batch also makes quite a few that can keep in the fridge or be the popular dessert at your next get together.
Leftover Halloween candy recipes are a great way to bond with your family post-Halloween, reduce waste and enjoy your favorite treats in a new way. These truffles are a healthy and delicious option that is sure to please everyone in your family.
Leftover Chocolate Quinoa Truffles
Equipment
- Baking sheet
- Parchment Paper
- Plastic Wrap
- 8x8 shallow glass pyrex (or something similar in size size)
- Melon baller spoon, 1/2 tablespoon or small spoon
Ingredients
- 2 cups quinoa cooked and cooled (I buy it frozen that’s easy to cook in the microwave)
- 1/2 your favorite nut crushed, optional
- 4 oz. chocolate you can use hershey's chocolates from the halloween stash or buy separately if needed
- 4 oz. Krackel crunch, Mr. Goodbar or anything similar
- 2/3 cups heavy cream
- 1 teaspoon vanilla
Instructions
To Crisp the Quinoa:
- After you initially cook the quinoa, spread in an even layer across the parchment lined baking sheet and set aside for about 15 minutes to dry out a bit if needed.
- Preheat the oven to 350 and roast for 15 minutes, tossing and moving around the quinoa every 5-7 minutes to prevent burning. Continue to roast until crispy and set aside.
- Mix with crushed nuts (optional).
To Make the Truffle Mixture:
- Set the chocolate aside in a heat proof bowl.
- Heat the heavy cream in the microwave until simmering, about 2-3 minutes.
- Slowly pour the warm heavy cream over the chocolate mixture and let sit for 5 minutes.
- Add the vanilla and stir everything gently until the chocolate mixture is fully melted.
- Pour the chocolate mixture into a shallow dish, cover the chocolate mixture directly with plastic wrap, so that it touches the mixture. Refrigerate until set, about 1 hour.
To Assemble:
- Scoop out the chocolate mixture into small spoonfuls and roll into a ball - this can get a little messy! (tip: wet hands before rolling to avoid messy hands or wear gloves).
- Roll in the crispy quinoa, then roll in your hands once more to push the quinoa into shape a bit and enjoy!
Notes
- Use food-safe gloves to avoid mess with your hands, but nothing beats making a little mess in the kitchen if it’s all in good fun!
- I used a melon baller which helped with uniform sizing of the chocolate balls.
