fizzy dark chocolate pumpkin truffles.
the countdown to halloween is officially on. we’re exactly two weeks away!
my sweet tooth is quivering with anticipation. well, more like wincing, because i’m pretty sure my sweet tooth has a cavity. don’t tell my dentist, he’ll yell at me.
anyway, i figured that two weeks from everyone’s favorite spooky holiday would be a perfect time to kick off my halloween spooktacular! i mean, i guess that’s what i’ll call it. i’m not married to the title or anything, i just kind of came up with it on the spot just now.
fizzy dark chocolate pumpkin truffles. what? what does that even mean?
let me backtrack for a minute. many full moons ago (werewolf reference…nailed it), i used to work in retail. specifically, i worked in the mall for a number of years.
shopping at the mall is fun. awesome. great times.
working at the mall damn near makes you misanthropic in about 2.5 seconds. for realsies.
however, the best/worst/best again thing about working at the mall? the store i worked in was literally across the way from Godiva.
oh, Godiva. i would have your babies, no joke. your chocolate makes me heart go pitter-patter. we should date.
so a few years ago for a very brief period in time, Godiva sold these extra-amazing, addictive truffles. smooth, creamy, luscious…and fizzy.
fizzy? yes! the truffles were full of carbonated candy, aka pop rocks!
Godiva, you crazy mad science geniuses!
no joke, every shift i worked at the mall, i would probably eat 2-3 of those bad boys during my break. i’m not proud of it, but damnit those fizzy truffles were worth every single calorie. perfection.
though my waistline was relieved, i was totally shocked when they stopped selling my beloved fizzy chocolate truffles. apparently they weren’t terribly popular, and the demand wasn’t high enough to continue making them.
color me heartbroken. cue the world’s tiniest violin playing ‘my heart bleeds for you’ in e minor, please.
somehow, i got over the pain and eventually the fizzy truffles were but a distant memory. that is, until i was minding my own business in the craft store the other day and happened upon some pop rocks in the halloween aisle. i had to try and re-create my beloved fizzy chocolate truffles for halloween. it was totes my destiny.
uh…so these are just as delicious and addictive as the candies i was so obsessed with a few years ago.
deep, dark chocolate. smooth, spicy pumpkin. a ridiculous amount of pop rocks. chocolate candy coating. more pop rocks.
these truffles have stolen my heart! they’re bite-sized, super-fun and would be just perfect to serve at a halloween party! do it.
a word to the wise: if you want the pop rocks on the top of these truffles to look a little melty and bubbled up like mine do, just make them about 3 days before you serve them. i think they look like they came out of a mad scientist’s laboratory!
the halloween spooktacular continues tomorrow! come back and see what i’m serving up…if you dare!
aren’t i just the spookiest ever? like a ghost!
fizzy dark chocolate pumpkin truffles
Yield: 22 1" round truffles
this recipe can easily be doubled!
4 ounces dark chocolate (chocolate chips are fine, but if you're using a bar of chocolate, chop it roughly)
1/4 cup heavy cream
1/4 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
generous pinch kosher salt
1 tablespoon unsalted butter, at room temperature
7 packages pop rocks (i used the seasonal orange flavor i found at the store, but you can use any flavor you like!)
8 ounces dark chocolate candy coating
making the truffle filling
place the chopped chocolate in a heat-proof bowl and set aside.
in a small saucepan, combine the heavy cream, pumpkin puree, ground cinnamon, ground ginger, ground nutmeg and kosher salt.
place the saucepan over medium heat, stirring to combine. stirring occasionally, allow the mixture to just come to a boil, and remove from the heat. this should take about 1-3 minutes.
pour the heated mixture over the chopped chocolate, making sure to scrape as much of the hot pumpkin mixture out of the pan as possible.
allow to stand for about 20-30 seconds, and then whisk vigorously until the truffle mixture is smooth, shiny and uniform.
when the truffle mixture is warm but no longer extremely hot, whisk the unsalted butter in, mixing until combined and shiny.
add 5 packages of the pop rocks, and whisk to combine. the mixture will fizz and pop and make a lot of really fun noises, so don't be surprised!
cover the top of the bowl with plastic wrap and transfer the bowl to the fridge for 2-3 hours to allow the truffle mixture to firm up and solidify. you don't want it to be completely rock hard, but it should be cool and firm.
forming the truffles
remove the bowl from the fridge and discard the plastic wrap.
line a large baking sheet with parchment paper, and set aside.
if you don't have a small cookie scoop, you will want to put gloves on so that the heat of your hands doesn't melt the truffles.
using a small cookie scoop (mine holds 2 teaspoons), scoop the truffle mixture out of the bowl and deposit individual truffles onto the prepared baking sheet. continue this until all of the truffle filling is used up.
if you don't have a cookie scoop, you'll want to use a teaspoon to scoop out 2 teaspoons' worth of filling, roll it into a ball quickly in between your gloved hands, and set onto the lined baking sheet.
when the truffles are formed, transfer to the fridge for 30 minutes-1 hour to allow them to set up and get firm.
finishing the truffles
pour the contents of the remaining two packages of pop rocks into a small bowl, and set aside.
melt the chocolate candy coating according to the manufacturer's instructions, until it is smooth and melted.
remove the chilled truffles from the fridge and set the baking sheet on the counter.
you can use a candy dipping tool or two spoons to coat the truffles. i used two spoons, so here's how i did it.
dip one spoon into the melted chocolate candy coating. place one truffle ball onto the dipped spoon. use the other spoon to pour the chocolate candy coating onto the truffle ball, coating completely. once the truffle is coated, slide it back onto the parchment-lined baking sheet and sprinkle the top with pop rocks.
repeat this process until all the truffles are dipped and topped with pop rocks.
return the baking sheet to the fridge for 30 minutes-1 hour to allow the truffles to set up and cool.
once the truffles are cool, you can transfer them to an airtight container for storage.
you can serve the truffles immediately, or allow them to sit in the fridge for up to 5 days before serving. be warned that the pop rocks on the top will melt a bit like they did on mine if you let them sit in the fridge for a few days. i like the look for halloween, just because they look like spooky science experiments!
the truffles will keep, stored in an airtight container in the fridge for up to 10 days.
adapted from about