Sunday Snacks with Nooku Bourbon Cream

 
 
 
Nooku Bourbon Cream Pop Rocks Chocolate Truffle Recipe

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.

 
Erin Bishop