Inspired by ‘Brigadeiros’ (Brazilian chocolate truffles), this is my take on a fun post-lunch dessert, perfect for packing into your lunch bag. I love the addition of the crunchy centre to add another level of deliciousness. All in all a very fun and perfect little bite! If you want more texture, try rolling them in Crunchy Pearlsor Cacao Nibs.
DESCRIPTION
In a small saucepan over low-medium heat, add the butter, condensed coconut milk, 2 tablespoons of cocoa powder (sifted) and a pinch of salt. Stir the mixture continuously making sure it is all combined.
Butter a large plate then pour the mixture on top. Spread it a little so it can cool quicker. Place in the fridge for a few hours to fully cool.
When the mixture is ready, use a tablespoon to scoop some of the chocolate mixture, place a quinoa pop in the middle and roll. On a separate plate, pour chocolate sprinkles. Roll the ball in the chocolate sprinkles and place on a clean plate. Repeat the process until you have used all your chocolate mixture.
Place the chocolate truffles in the fridge to set overnight. Enjoy!
Tips: • Rolling the balls is a bit of a sticky and messy situation. My tip is to lightly damp your hands under the water tap, which will help with rolling out the balls. I usually clean my hands and wet them every 2 to 3 balls. • If the chocolate mixture is too sticky, leave it in the fridge a little longer. • This recipe makes 18-20 balls, but it can be easily doubled or tripled to make more! • Feel free to replace condensed coconut milk with normal condensed milk – the balls may be a little sweeter. You may also replace the chocolate quinoa pops with your preferred sweets!
