Instrucciones
- Mix cocoa powder, milk, and maple syrup in a small bowl until fully combined. Chill for half an hour.
- Line a baking sheet with parchment or wax paper. Roll the chilled mixture into 16-18 balls, lightly moistening your hands if needed. Place them on the sheet and refrigerate for 1-2 hours.
- Microwave ¼ cup of chopped dark chocolate in 30-second bursts, stirring in between, until fully melted.
- Using two forks, dip each truffle in melted chocolate, let excess drip off, then roll in quinoa crispies. Return to the baking sheet.
- Refrigerate for 15-20 minutes until the chocolate hardens. Enjoy!
