Exploding Truffles

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 07/22/21
Exploding Truffles

The Spruce / Kristina Vanni
Prep: 4 hrs
Cook: 15 mins
Total: 4 hrs 15 mins
Servings: 8 servings
Yield: 24 truffles
Nutrition Facts (per serving)
405 Calories
27g Fat
36g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 405
% Daily Value*
Total Fat 27g 34%
Saturated Fat 17g 83%
Cholesterol 27mg 9%
Sodium 44mg 2%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 15%
Total Sugars 26g
Protein 6g
Vitamin C 0mg 0%
Calcium 107mg 8%
Iron 4mg 22%
Potassium 310mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Exploding Truffles literally pop in your mouth! These chocolate truffles have Pop Rocks mixed right in, so they are a real blast to eat. The combination of chocolate with popping candy is unusual, but it adds a fun texture, and always surprises and delights people.

Store Exploding Truffles in an airtight container in the refrigerator, but for best taste and texture, serve at room temperature. Because the popping candy does absorb moisture, these are best eaten within 24 hours of making them, although they will still pop up to 3 days later.

Ingredients

  • 1 cup bittersweet chocolate (about 1 cup chopped)

  • 4 ounces heavy cream

  • 5 (.33 ounce) envelopes popping candy (such as Pop Rocks)

  • 12 ounces chocolate candy coating

Steps to Make It

  1. Gather the ingredients.

  2. Chop chocolate into small pieces and place in a medium heat-safe bowl. Place cream in a small saucepan over medium heat and bring to a simmer.

  3. Pour hot cream over chocolate and let melt. Use a whisk to blend cream and chocolate together. Stir until you have a smooth, homogenous mixture.

  4. Press a piece of plastic wrap on top of ganache and refrigerate until it is firm enough to scoop — about 3 hours.

  5. Scoop ganache mixture into small balls, about 3/4 inches in diameter, and roll into circles between your palms. If ganache starts to melt and stick, use a little cocoa powder on your palms to prevent sticking.

  6. Once rolled into balls, open 4 Pop Rocks envelopes and pour into a small bowl. (Do not open them early, as the humidity in the air will start to make them sticky once the package is opened.) Roll a truffle ball in the Pop Rocks, then roll it briefly between palms to embed the candy into ganache. If rocks don't stick, briefly roll truffle between your palms to soften chocolate, then roll in Pop Rocks.

  7. Set coated truffles on a baking sheet covered with aluminum foil, and repeat with remaining truffles and Pop Rocks.

  8. While truffles chill in the freezer, place coating chocolate in a microwave-safe bowl and microwave until melted, stirring every 30 seconds to prevent overheating.

  9. Once coating chocolate is smooth and truffles are firm enough to dip, it's time to dip the truffles. Use dipping tools or a fork to submerge a truffle in chocolate. Remove from chocolate and tap fork against bowl several times to remove excess chocolate. Place on foil-lined baking sheet, and, while chocolate is still wet, sprinkle popping candy from remaining envelope on top. Repeat with remaining truffles and chocolate.

  10. Allow chocolate to set in refrigerator for 10 to 15 minutes.

Tip

Dip truffles as quickly as possible to avoid exposing Pop Rocks to air for an extended amount of time. However, the ganache might be a bit too soft for dipping, so it's recommend putting truffles in freezer while preparing dipping chocolate. You don't want to freeze them, just chill them quickly for about 5 to 10 minutes. If you do not plan on dipping them immediately, do not put in freezer, just wrap well with cling-wrap and refrigerate until you dip them.