Recipe courtesy of Peggy Tucker
Chocolate Explosion Candies
- Level: Easy
- Yield: about 2 dozen candies, depending on size of mold
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 139
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 1
- Cholesterol
- 1
- Sodium
- 10
- Total: 25 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 5 min
Ingredients
1 pound dark chocolate, chopped
2 to 3 packages popping rock candy, such as Pop Rocks
Directions
Special equipment:
Any candy mold will work- In a microwave-safe container, melt the chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour chocolate into the molds to coat. Tip over to drain off excess to create a chocolate shell. Place the molds in freezer for 2 minutes to harden. Remove from the freezer and fill just shy of the top with the popping rock candies. Reheat the leftover chocolate in the microwave until melted through and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn out onto wax paper and pop out the candies from their molds. Store at room temperature.