Sunday snacks with Nooku! Remember our POP ROCKS chocolate truffle recipe? If not, here it is below:

Nooku POP ROCKS Chocolate Truffles

Yield: 24 truffles

Ingredients:

• 4 fl oz of heavy cream

• 8 oz of Dark Chocolate (We used 61%), finely chopped

• 3 fl oz of Nooku

• 1 oz of butter, unsalted

• 1/8 tsp of sea salt

• 5 oz of white chocolate

• 4 packs of Pop Rocks

Method:

• In a saucepan, heat the cream to just before boiling.

• Once the cream reaches temperature, remove from heat and add dark chocolate and Nooku to the pan. Let sit for 3-4 minutes. Stir until combined and smooth.

• Add butter and salt, massage/mix gently into chocolate until smooth.

• Transfer to a clean, dry bowl, and lightly place plastic wrap directly onto the surface of the chocolate to prevent a skin from forming. Let set for 1-2 hours in the refrigerator.

• With a spoon, scoop truffles approximately 1 inch in size. Roll into a ball and place on a parchment-lined cookie sheet. Once all truffles are rolled, transfer again to the refrigerator for about 30 minutes.

• While the scooped truffles chill, melt the white chocolate either in the microwave in small bursts of heat or in a double boiler. Pour Pop Rocks into a shallow bowl.

• To finish truffles, place a coin size amount of melted white chocolate in your hand and roll the dark chocolate ball to cover in a thin coat of white chocolate. Immediately place in the Pop Rocks bowl and gently toss to cover. Remove and set aside.

• Repeat rolling and rocking until all truffles are covered.

Note: Truffles are best at room temp and can be stored covered in the refrigerator for up to 7 days. In this case, bring to room temp for 30-40 minutes before enjoying.