Recipe of the Week
Pop Rock Truffles
12 ounces dark or bittersweet chocolate, finely chopped and divided
3/4 cup heavy cream
8 packages Pop Rocks candies
Place 6 ounces of the chopped chocolate in a heat-proof bowl.
Heat cream in a small saucepan over medium-low heat until it just begins to steam. Pour over the chopped chocolate, and let sit for 60 seconds. Gently stir until smooth. Refrigerate for about 2 hours or until ganache is set firmly enough to handle (if you are making dipped truffles–rather than molded–you’ll want to refrigerate slightly longer).
Gently melt remaining chocolate. If you can do this (whether in the microwave or double boiler) without the temperature going above 88 degrees F, the chocolate will retain its temperature and create a very shiny outer shell.
For molded truffles, pour 1/2 teaspoon or so of melted chocolate into each mold, and then coat the inside of the mold with a thin layer of chocolate. I found a small measuring spoon or clean craft brush work well here. Refrigerate for about 10 minutes or until set.
Pour one package of pop rocks into a small dish. Only open one package at a time to keep them as fresh as possible (prolonged exposure to air will cause them to lose their ‘pop’).
Remove the ganache from the refrigerator. Using a small spoon or melon baller, scoop out about 1 teaspoon worth of ganache. Roll in pop rocks, and then press into shells, leaving room at the top for another layer of chocolate to seal.
Refrigerate for about 10 to 15 minutes or until set, then remove from molds. Repeat with remaining ganache.
For dipped truffles, roll the centers in pop rocks and then dip into melted chocolate. Arrange on a parchment lined baking sheet and refrigerate until set.