There are recipes that don’t need complex explanations or endless ingredient lists. These crispy chocolate and pistachio hearts are born just like that: a few well-chosen elements, a mold that enhances the shape, and an elegant, intense, and naturally delicious result.
I used only dark chocolate, puffed quinoa, and pistachio, without adding anything else. The dark chocolate is the real star: carefully melted, it wraps the puffed quinoa, creating a crispy and light texture, while the pistachio adds color, aroma, and a note that balances the intensity of the cocoa.
The heart shape, obtained with a 3D mold, makes these chocolates perfect as a homemade gift idea for a special occasion or simply to keep in the pantry when you need something small but satisfying. They are simple, clean, without excesses, just the way I like them.
No baking or complicated steps are needed: just melt the chocolate carefully, mix, pour into molds, and wait for the necessary time to solidify. The result is small crispy chocolates, intense yet balanced, to be savored one at a time.
READ THE TIPS AND FAQ AT THE END OF THE RECIPE
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- Difficulty: Very easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Microwave
- Cuisine: Vegetarian
- Seasonality: Valentine's Day, All seasons
Ingredients
- 1 oz dark chocolate (100% cocoa mass)
- 2.5 oz 50% dark chocolate
- 0.7 oz quinoa (puffed)
- chopped pistachios
Tools
- Chocolate mold
- Piping bag
Steps
Melt the chocolate in the microwave for 2 minutes and a half at 450W; check and, if necessary, repeat the operation for about 30 seconds.The secret to safely melting chocolate is to chop it first. Add the puffed quinoa to the melted chocolate and mix well.
Pour the chocolate into a disposable piping bag and cut the tip. Put some chopped pistachios in each mold cavity.
Pour the chocolate from the piping bag.This way you’ll have a clean and smudge-free result. Tap the mold on the table or countertop to avoid air bubbles and let it dry at room temperature.
Storage
They keep perfectly at room temperature, preferably in a box or container.
Tips
Use high-quality dark chocolate: with few ingredients, it really makes a difference.
Don’t overdo it with the puffed quinoa: it should provide crunchiness without breaking the structure.
The pistachio is perfect both finely chopped or left coarser for a more rustic effect.
Store them in a cool, dry place, away from heat sources.
FAQ (Questions and Answers)
Can I use another type of chocolate?
Yes, but dark chocolate is what ensures the structure and contrast with the quinoa and pistachio.
Can puffed quinoa be substituted?
You can try with puffed rice or spelt, but in this case, larger molds will be needed. Or you can try with amaranth as I did here.
