White Chocolate Pop Rocks Truffles

White Chocolate Pop Rocks Truffles | Revamperate White Chocolate Pop Rocks Truffles | RevamperateAny other pop rocks fans here? I mean, pop rocks were basically the coolest candy ever. 

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!

White Chocolate Pop Rocks Truffles | RevamperateIngredients (makes 10-12 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!

White Chocolate Pop Rocks Truffles | Revamperate

Dark Chocolate Peppermint Truffles

Dark Chocolate Peppermint Truffles | Revamperate Dark Chocolate Peppermint Truffles | RevamperateAround the holidays, I indulge in all the peppermint I can eat. Mint and chocolate are my absolute favorite combination, so Christmas candy is absolutely amazing. I knew I wanted to make peppermint truffles because truffles are very rich and decadent, and the peppermint adds some sweetness to it, but I balanced it out with dark chocolate instead of semi-sweet. It makes it very rich but not too sweet. Plus, I added a tiny bit of peppermint extract to the chocolate to make the taste really pop. I could eat a hundred of these…luckily, I brought them to our Thanksgiving dinner and they were gone very quickly so I didn’t have to worry about hoarding them for myself!

This recipe is for a very small batch of truffles, but you can easily double or even triple the recipe to make as many truffles as you want. They’re easy enough to make that it’s pretty easy to make a large batch, and you can also get more truffles out of the recipe if you choose to roll smaller balls, but I think 1-inch truffles are pretty standard. Perfectly bite sized. 

Dark Chocolate Peppermint Truffles | RevamperateIngredients (makes 8-10 truffles):

  • 4 oz. dark baking chocolate, chopped
  • 1/4 cup heavy whipping cream 
  • 1/4 tsp peppermint extract 
  • 1/4 tsp vanilla extract 
  • Crushed peppermint candy

Pour the chocolate chips or chopped baking chocolate into a bowl and set aside. In a small saucepan on the stove, heat the heavy cream until sizzling. As soon as it begins to bubble, pour the cream over the chocolate and let it sit for a minute. Stir with a spatula until the chocolate is completely melted, and mix in the peppermint and vanilla extracts. Move the bowl to the fridge for about two hours to harden. 

To crush the peppermint, unwrap the candies and place in a plastic ziplock bag. Using a cup or rolling pin, crush the candy into very small pieces and pour into a small bowl. Line a baking sheet with parchment paper or aluminum foil. 

After the chocolate has set, use a spoon to scoop out chocolate and roll into one-inch balls with your hand. Do this somewhat quickly because your hands will warm the chocolate as you roll it. Then roll the balls in the crushed peppermint until completely coated and then place on the baking sheet. Repeat for all the truffles and move to the fridge. 

Serve inside mini cupcake wrappers and store in an airtight container in the fridge until ready to eat. Seriously, these are decadent and delicious! Dark Chocolate Peppermint Truffles | Revamperate

Spiked Cherry Truffles

Spiked Cherry Truffles | Revamperate Spiked Cherry Truffles | RevamperateSomehow during Christmastime, I end up adding a splash of alcohol to all my desserts…I don’t know why. It kind of just happens and the result is generally pretty amazing. For those of you who love a little kick to your sweets, today’s will really give you want you want. These spiked cherry truffles, although not exactly truffles, are soaked in vodka to really bring out a sourness in the cherries, and then they’re dipped in chocolate. 

I used dark chocolate for my cherry truffles, but it does keep them fairly bitter. If you want something sweeter, I absolutely recommend using milk chocolate instead. Although I liked the taste of the dark chocolate with a drizzle of white chocolate, I know the combination of sour cherries and bitter chocolate isn’t for everyone, but it totally works! This is a great treat for people who don’t like super sweet desserts, and they’re easy enough to make that you can make a huge batch and divide them into cute little tins to give as gifts. 

Spiked Cherry Truffles | Revamperate Spiked Cherry Truffles | RevamperateIngredients:

  • Maraschino cherries, stems removed
  • Vodka or other choice of alcohol (I used cherry vodka)
  • Dark or milk chocolate 
  • White chocolate

First, remove any stems on your cherries. I purchased cherries with stems already removed.

Fill a bowl with a your choice of alcohol (I used cherry vodka), and add your cherries. They should be fully emerged in the alcohol. Cover with plastic wrap and store in the fridge for several days to allow the alcohol time to soak into the cherries (one week is ideal, but at least 24 hours would be my recommended minimum). That also depends on how strong you want them to be, so if you want a stronger alcohol flavor, leave them to soak as long as possible. 

When you’re ready to make the truffles, remove the cherries from the alcohol and set on a paper towel. Roll them around to dry the outsides – this allows the chocolate to stick better. Line a baking sheet with parchment and set aside.

In one bowl or using the double broiler method, melt the chocolate. I heated mine in the microwave on a defrost setting in 30 second intervals, stirring in between, until the chocolate is completely melted. If too thick, add a teaspoon of vegetable oil until the chocolate reaches a dipping consistency. 

Spiked Cherry Truffles | RevamperateDip the cherries in the chocolate, coat them completely and use a fork or dipping tool to pull the cherries out. Let the excess chocolate drip off before placing them on the parchment. Repeat for all cherries and return the baking sheet to the fridge for the chocolate to harden. 

I chose to dip a second time for a harder chocolate shell around the cherries. Remove the cherries from the fridge, repeat dipping in dark chocolate and return to the fridge again. 

At this point, you can add any garnish to the cherries. I chose a sweeter white chocolate to drizzle on top of the heavier dark chocolate. I melted the white chocolate using the same method, added a little vegetable oil to thin it out, and poured the chocolate into a Wilton squeeze bottle. Then just drizzle the chocolate over the hardened dark chocolate truffles, and let them harden completely in the fridge before serving.

I recommend serving them cold, otherwise the chocolate may melt slightly if sitting out for too long. They make a delicious treat on your holiday table, and served alongside a good drink, these are amazing! Enjoy!

No-Bake 3-Ingredient Nutella Truffles

No-Bake 3-Ingredient Nutella Truffles | Revamperate No-Bake 3-Ingredient Nutella Truffles | Revamperate
It’s still way too hot to bake, and I’m having withdrawals. Usually I’m baking three times a week, so it’s been tough to hold back while I wait for fall. I just want to bake cakes and cookies, but I’ve settled for searching for no-bake desserts to satisfy my urges. There’s only so much cheesecake and ice cream I can make, so this time around I thought it would be nice to make some truffles. It’s been a while since I made anything with Nutella, and the new, unopened jar of hazelnut spread was screaming from the pantry. It turned out to be the perfect addition to a classic truffle recipe.

These no-bake 3-ingredient Nutella truffles are deliciously smooth, and the chocolate is rich with just the right amount of sweet. The taste of Nutella is pretty light and easily overwhelmed by chocolate, so I recommend adding chopped hazelnuts on top so that you don’t lose that hazelnut taste. With only three ingredients, these truffles are incredibly easy to make and you can take this recipe and adapt it to so many other options, which are my favorite kind of recipes. I made a somewhat small batch, but you can easily double or even triple this to make as many truffles as you want and decorate them multiple ways with different toppings.

No-Bake 3-Ingredient Nutella Truffles | Revamperate No-Bake 3-Ingredient Nutella Truffles | Revamperate
Ingredients (makes about 12 truffles):

  • 8 oz. semi-sweet chocolate (or 1/2 cup chocolate chips)
  • 1/3 cup hazelnut spread
  • 3 tbsp heavy cream
  • Chopped hazelnuts, peanuts or sprinkles, topping (optional)

In a small saucepan, heat the heavy cream on low heat until sizzling (not boiling). Add 1/2 cup chocolate chips or 4 oz. of chopped chocolate to the sizzling cream, and turn off the heat. Stir with a spatula until the chocolate is completely melted into the cream, and pour into a bowl. Stir in the Nutella or hazelnut spread with your a spatula and leave in the fridge for about 2 hours to set. 

Line a baking sheet with parchment or foil. 

Remove from the fridge and use a cooke scoop or spoon to ball the chocolate-nutella mixture into 1-inch balls, and set on the lines baking sheet. Refrigerate for another 30 minutes. 

Heat the remaining 1/2 cup chocolate chips or 4 oz. of baking chocolate in a small microwave safe bowl. Microwave for 30 seconds on defrost mode, stir and repeat until the chocolate is completely melted. If it’s too thick for dipping, stir in a tsp of vegetable oil to thin it out. 

Remove the truffles from the fridge again, dip in the melted chocolate and replace on the baking sheet. Then repeat with a second coat of chocolate. Sprinkle with chopped hazelnuts, peanuts, or sprinkles and refrigerate until you’re ready to eat them. Enjoy!

No-Bake 3-Ingredient Nutella Truffles | Revamperate No-Bake 3-Ingredient Nutella Truffles | Revamperate