Their weirdness make them a fun thing to bake with, which is why I made these pop rocks cupcakes and now I made white chocolate pop rocks truffles. They pop the second you bite into one and the white chocolate is soft and smooth.
Truffles are incredibly easy to make. They’re as simple an cream, chocolate and flavoring. When rolled in pop rocks, you can store them in the fridge for up to two days without the pop rocks changing too much. Because moisture is the enemy of pop rocks, it’s best not to coat the truffles in melted chocolate because it could ruin the texture of the candy. Instead, all you have to do is roll the molded chocolate in them and you’re done! OK, now let’s make white chocolate pop rocks truffles!
- 1/2 cup heavy cream
- 11 oz. white chocolate chips
- 1/2 tsp vanilla extract
- 4+ packages of pop rocks
Heat the heavy cream in a small saucepan on the stove until sizzling (watch carefully). Pour the 11 oz. of chocolate chips in a bowl and pour the hot cream over them. Let sit for one minute and stir with a spatula until smooth. If not melting easily enough, microwave the entire bowl (cream and chocolate) for about 20 seconds and continue to stir until fully melted (white chocolate can be finicky). Then stir in the vanilla extract and move the bowl to the fridge to cool for 1-2 hours.
Line a baking sheet with parchment. Remove the chocolate from the fridge once hardened and scoop small balls with either a cookie scoop or a spoon. Roll into a clean ball with your hands and place on the lined baking sheet. Return to the fridge for about 20 minutes.
Pour the pop rocks into small bowls based on flavor and set aside (I used watermelon and strawberry). Remove the truffles from the fridge, roll in the pop rocks and replace on the baking sheet. Serve in mini cupcake/candy wrappers and store in an airtight container in the fridge for up to one week.
These are super easy and adorable candies to make for any occasion! Plus, it’s easily to coordinate the candy colors with an event. Enjoy!