When I started bringing homemade cakes to the staff at the W Hotel in London I didn’t realise I totally painted myself into a corner. Soon bartenders and managers started to ask ‘Where’s the gluten-free banana bread?’ every time I came to work. All these disappointed faces combined with the fact that I actually do love the staff at the W for always putting up with my weird drink and tea requests made me want to create something tasty but quick and easy to make to bring to work.
These chocolate quinoa petit fours were the answer. I had to stop making them as they are highly addictive and I could pretty much eat the whole batch myself. They are great to serve after a dinner when you want something sweet but nothing heavy. You can switch up the ingredients as much as you like but my fave ones are white chocolate and orange. I’ve also tried lime, lemon, dark chocolate with freeze-dried raspberries etc. They are great to make with kids too and you can store them in the freezer.
- petit four cases
- 200 grams of chocolate or 200 grams of cacao butter + some vanilla essence + honey
- zest + juice of 1-2 organic oranges
- 1-2 cups popped quinoa or rice
- shredded coconut (optional)
1. Put the chocolate or cacao butter in a small glass bowl and place over simmering water in a sauce pan to slowly melt.
2. Once completely melted carefully blend in zest and juice of the oranges. Make sure to use organic ones as the zest otherwise will have lots of pesticides.
3. Blend in quinoa or rice puffs, pour into petit four cases and decorate with shredded coconut. To make the pink version you see on the pic I blended it with raspberry powder.