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.