Pop Rocks Truffles.
Happy 4th of July!
I have the easiest last minute treat for you… as long as you have a million pop rocks hanging around.
Which you do, I’m sure. Maybe? It’s embarrassing. I know.
I made these truffles based on one of my favorite chocolate bars ever. I can’t get enough of this thing and if I’m lucky enough to find it in target (I can also find it at another local grocery store) I go to town. It’s like a crunchy chocolate bar with firecracker pieces in your mouth! Insanity. I can usually get by with a square or two of chocolate at night but when it comes to that one, I lose it and before I know what’s happened I’m searching the wrapper for remnants.
So. This is my little trashed up version for your 4th of July. I rolled my truffles in pop rocks (so literally, like this is white trash – make some truffles, roll them in pop rocks, done) – but I also think you could add the pop rocks to the INSIDES of the truffles kind of like that chocolate bar… so it’s a wacky surprise inside.
Right? Firecracker in your face! It’s perfect.
Pop Rocks Firecracker Truffles
- 4 ounces milk chocolate, chopped
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 10 packets of pop rocks!, aka, a lot
- Add the chocolate to a large bowl. Heat the heavy cream in a saucepan over medium-low heat until it is bubbly around the edges. As soon as it begins to bubble, pour the cream over the chocolate and allow it to sit for 30 seconds. Add in the vanilla extract and stir constantly until a thick and smooth chocolate ganache forms. Place the ganache in the fridge for 1 to 2 hours, until set.
- To roll the truffles, it helps if you hands are a bit wet. Use a spoon and roll the chocolate into nickel-sized balls, placing them on parchment paper after rolling. Once all of the chocolate is rolled, set out a few plates for the different flavors of pop rocks. Pour the pop rocks 2 to 3 bags at a time onto the plates, make sure your hands are completely dry and roll the truffles into the pop rocks, pressing gently to adhere. Place the truffles back on a sheet of parchment paper (on a plate or a baking sheet) and stick them in the fridge until ready to use. These are best when made as close to serving size as possible.
and p.s. if you need some things to make this weekend… all the things.