Lemon Bars for a Lasting Mother’s Day Impression

Mother’s Day is coming up, and since so many of you brave souls will be attempting a celebratory brunch, I thought I’d post this much-requested lemon bars recipe, in case things don’t go as smoothly as anticipated. 

Preparing brunch can be tricky anytime, let alone under mom’s watchful (aka “extremely concerned”) eyes. Can someone please get her a mimosa and walk her into the garden?

So, even if a few poached eggs break, or the toast gets a little too golden-black, no worries! If you finish the meal with these gorgeous, and absolutely impossible to mess-up lemon bars, she'll be as proud as she will be impressed. Our moms may have taught us the importance of a good first impression, but its America’s restaurateurs who discovered the importance of a delicious last impression. There's nothing like a well made pastry to make one forgive a tough steak.

Other than a baking dish, there’s no special equipment or techniques required. Both the shortbread base and the lemon custard take only minutes, and are simply hand-mixed in a bowl. 

Basically, if you can move your arm in a circle, and effectively set a timer (there’s one on your phone), your lemon bars should look just as good as these (maybe better – see meringue note below). Anyway, whether you’re going to make these for Mother’s Day or not, I hope you give them a try soon. Enjoy!

Ingredients for 16 Small Lemon Bars:

For the shortbread crust:

1 cup all-purpose flour

1/2 cup room temp unsalted butter (1 stick)

1/4 cup powdered sugar

1/4 tsp vanilla

1/4 tsp salt

Bake crust at 350 degrees F. for 22 minutes

For the lemon layer:

2 large whole eggs

1 large egg yolk

1 cup white sugar

2 tablespoons all-purpose flour

1/4 cup fresh lemon juice

1 tbsp grated lemon peel

Bake at 350 degrees F. for 25 minutes

Garnish with powdered sugar; or top with *meringue (the extra egg white whipped with 1 tablespoon of sugar) and brown with torch.

*My Meringue
If you decide to turn these into lemon meringue bars, do yourself a favor and actually measure the sugar. I couldn’t be bothered to check a recipe, so I only tossed in a teaspoon of sugar, and it should be closer to a tablespoon. The technique is the same; beat the extra white to the ribbon stage (where drips of white stay on the surface for a few seconds), and then add the sugar and continue whipping until you have nice, glossy peaks. My “by eye” batch worked fine, but it was a little too dry, and not quite sticky enough. Be advised.

View the complete recipe

Chocolate Covered Chicharrones

chocolate covered bacon?...no

old news...

CHOCOLATE COVERED CHICHARONES !

dare i say...BETTER THAN BACON ?!

this is another one of those...

"it cant be true"
"no you didn't !"
"i don't think so..."

GIVE ME ANOTHER !...GIVE ME MORE !

these are a must for your Cinqo de Mayo festivities.

SPICY CHOCOLATE COVERED CHICHARONES
with roasted salted almonds

what you'll need...
chichaorones...the real ones are best.  i didn't weigh mine, but buy extra because you'll be surprised how far the dipping chocolate will go.  you'll find them at a Mexican market like NORTHGATE in Santa Ana, El Matate in Costa Mesa and sometimes at your local convenience store.  they are a little more hard and dense than the ones you see at the supermarkets.  i haven't tried the puffy store brand like Mission Pork Rinds because i don't think they would hold up as well.  they seem to de-crisp with any little moisture.
1 lb. "coverture" dark chocolate.
i find Guittard Chocolate Wafers to work best for a clean dip.
roasted salted almonds, chopped
red pepper flakes

get everything out that you might need.  like tray for drying/setting lined with parchment.   chop the almonds and put some pepper flakes in a little bowl.
TEMPER YOUR CHOCOLATE... i wont go into the EASY MICROWAVE METHOD because you can find it HERE in my post about Chocolate Cover Bacon and HERE from Alton Brown.   tempering is a must for a good clean crispy snappy finish.

dip only a few at a time and sprinkle with almonds and pepper flakes before the chocolate sets.
work in a cool room or at night.  if chocolate isn't setting quickly, put the tray in the fridge for just a few minutes to set, then remove from fridge.
these stayed crunchy and fresh for a few days in an airtight container in a cool room.

Mexican Mole Truffles

authentic Mole usually has a zillion ingredients.

with all it's many layers of complex flavors, it seems to be one of the "mother sauces" of Mexican food

AND everybody's Mother has their own interpretation of this classic "mother sauce".

being that mole is well known for it's chocolate enhancement...

i thought why not make a MOLE TRUFFLE ?

to keep with the mole tradition of a zillion ingredients, i tried to add in as many of the classic ingredients as possible.  i know it sounds involved, but the flavors hit you in layers and you can almost taste each one as the chocolate melts and lingers on the palate.

OR in a nut shell...

it's a darn GOOD CHOCOLATE  BALL

MEXICAN MOLE TRUFFLES

1 Valrhona 61% dark chocolate bar...8.5 oz....chopped small

3/4 cup plus 1 Tbsp whipping cream

1/2 - 3/4 tsp cinnamon
1 Tbsp dark brown sugar

1/2 - 3/4 tsp ground cumin, rounded

1/4 tsp chipotle powder

1/2 rounded tsp Mexican oregano

1/2 rounded tsp espresso powder

1/8 tsp ground cloves

1/8 tsp ancho chili powder

1-2 tsp molasses

1/4 tsp almond extract

1/2 tsp vanilla bean paste or extract

15 raisins, chopped...more (softened) if adding into truffle.
roasted salted almonds and cocoa powder for rolling

put chopped chocolate in a glass bowl and set aside.

in a small sauce pan add the cream, brown sugar, cinnamon, cumin, chipotle, oregano, espresso powder, cloves, ancho chili powder and raisins.  bring to an "almost boil"...turn off heat and let sit for 15 minutes, stirring every now and then to prevent a skin on top.

bring temperature back to almost boil...just bubbling around the sides.

pour cream mixture over chocolate THROUGH A STRAINER.  lightly press what you can through the strainer.

begin stirring from the middle.  as the mixture comes together, stir all around to incorporate.  add vanilla bean paste, almond extract, and molasses.  stir to incorporate.  TASTE TEST.  you might  need a little more...something...you be the judge.

let it sit for a bit.  when it's getting close to room temp give it another stir and stick it in the fridge...UNCOVERED.  in an hour or so come back to it,  COVER IT and leave it for a few hours or over night is better.  it should be completely set.

when ready to roll, bring it out of the fridge for a while until it is a bit more pliable or easy to scoop.   roll into 3/4 inch balls using thin rubber gloves.  gloves make this process much easier and less messy, trust me...go get some.  at this point you can roll them in cocoa powder, chopped roasted salted almonds or dip in tempered dark chocolate.  please DO take the time to temper your chocolate if dipping.  check here for some tips and tricks i've learned so far and check here for some good tempering info.
keep truffles in the fridge and re-roll in cocoa powder if necessary just before serving for a fresh look.  truffles are best texture at room temp.

NOTE...for the first batch i strained the raisins out...but for the second batch i added in some soft raisins, chopped small.

ALSO...i have found that brands of good chocolate behave differently.  Valrhona seems to be a harder set than Guittard Coverture and Scharffenberger.  not to worry they all set and are delicious...but i DO recommend using Guittard "coverture"dark chocolate for dipping.

Shichimi Togarashi Truffles with Toasted Sesame Seeds and Soy Sauce

the dark chocolate sushi experience...

WHAT?...

NO, there is not fish involved.
i haven't gone totally off the deep end.

BUT... you won't believe these truffles...

spicy, sesame, soy with dark citrus chocolate?!

ABSOLUTELY, UNBELIEVABLY DELICIOUS!

i think i might have come up with something quite interesting this time.  it's like a patron participation interactive truffle experience.

the soy and toasted sesame hit the palate first, then the smooth dark chocolate takes over , but wait...then a slightly citrus warm spice hits you and you find yourself going in for the "double soy dip"...and a little crystallized ginger nibble to polish it off.

IT'S AN EXPERIENCE NOT TO BE MISSED.

what can i say...i get these hair brained ideas and hope that no one else has done something like it.  i always say...there are no "new ideas",  but...at least, if i google the concoction it doesn't show up plastered all over the front page.

a word about SHICHIMI TOGARASHI...also know as "Japanese 7 Spice".  ingredients consist of sesame seeds, orange peel, poppy seeds, paprika, Chinese chiles, Szechwan pepper, ginger and nori.  it's is a delicious spicy blend that goes with just about anything....i found mine at Savory Spice Shop, a fabulous place here in Newport.  i make such an odd variety of things it's nice to know this shop will have it fresh and they sell an ounce, a bag, a jar...whatever you need.

SHICHIMI TOGARASHI TRUFFLES with SESAME SEEDS and SOY SAUCE

250g (1 large bar) Valrhona 61% dark chocolate

3/4 cup full fat canned coconut milk. (heavy cream works as well)

1/2 inch ginger cut into 4 slices

zest from 1/2 large orange

1 to 1 1/2 tsp Shichimi Togarashi spice
toasted sesame seeds for rolling
soy sauce for dipping
crystallized ginger for decor

chop the chocolate into small bits...no large chunks.  set aside in medium glass bowl.  in a small sauce pan add the coconut milk (or heavy cream) and sliced fresh ginger.  bring to an almost boil...just bubbling around the sides.  let simmer for a few moments to infuse the ginger flavor.  pour coconut milk through strainer over chocolate and let sit for a few minutes to begin the melting.  begin stirring from the middle and you will see the ganache start to come together.  add orange zest and shichimi togarashi spices and stir to incorporate.  TASTE TEST...can you taste your spice?...zest?  you don't want any flavor to over power the next.  it should be subtle...don't over do it.  let come to room temp and refrigerate until set.

NOTE...sometimes these take a little extra care.  i have had a few instances with my ganache "breaking" when using coconut milk and Valrhona chocolate.  "breaking" can mean an oily looking surface and or a grainy texture.  there are many ways to fix this and some are too involved.  i have tried them and it's messy.  here's what works for me.  if this happens i reheat the ganache over a double boiler until it is back to liquid and stirable.  take it off the heat and hand whisk...not too too vigorous or you will end up with frosting, but enough to bring it together.  i liken it to RE-emulsifying the mixture.  let sit on the counter and check it in a while.  if it is still separating, give it another stir.  refrigerate until set.

remove from fridge.  let it sit if necessary until you can get a spoonful out.  it's best to work with it chilled.  using thin rubber gloves form balls.  roll in sesame seeds after each ball is formed.  press seeds into bare spots.  mine are approx. 16-18 grams each.  this creates a "two-bite-truffle"...which works well for the double soy dipping.
enjoy the full experience with soy sauce and crystallized ginger.

for a variety i used toasted white sesame seeds, plain and some rolled in shichimi togarasi and black toasted sesame seeds.  keep a watchful eye when toasting seeds.

Moroccan Spiced Dark Chocolate Truffles with Fig Essence

i thought i had better give you something sweet.  i've been so elbow deep in pork bellies and other various savory goods lately that i've forgotten about all the wonderful delicious dark truffles i've made along the way.  these Moroccan inspired truffles were a big hit.  they came and went so fast i forgot to post about them.

we've all seen fig truffles...some touting to be "healthy fig truffles".  i've made these before, but i think there's too much chewy fig and not enough chocolate.
why skimp on the chocolate ?
chocolate IS a "superfood" !
to keep the full flavor of the chocolate, but still have the essence of the fig, i decided to just use the gooey-caramel-brown sugar-like inside with the snappy seeds...the seeds are the fun part.  i love the tiny pop-crunch in the mouth.
i liken it to the "caviar of the fruit world".

the warm Moroccan spices, snappy fig seeds and the salted pistachios all work together for one delicious dark chocolate ball of flavor.

ganache can be a little temperamental so i've put in a little note, but overall truffles are quite easy and people are always amazed and appreciative of homemade chocolates.

MOROCCAN SPICED DARK CHOCOLATE TRUFFLES WITH  FIG SEEDS (dairy free)

1 large bar (250g) Valrhona dark chocolate  61%

3/4 cup full fat coconut milk...canned (can use heavy cream for "dairy people")

1/2 tsp Moroccan spices (recipe below)

1/2 tsp cardamom

5-6 dried white figs,just the seeds and inside.
roasted AND salted  pistachios, chopped

first you might need to rehydrate your figs.  soak them in some near boiling water for about 10 minutes until they are pliable.  slice them open and scrape the insides out.
put coconut milk, Moroccan spice, cardamom and fig seeds in a small sauce pan and slowly bring to a good simmer.  stir while heating.  you might need to whisk a little to incorporate everything.   when mixture is just about at a boil (bubbling at the side) pour over chopped chocolate and let sit for 3-4 minutes.  then start to stir from the middle.  your ganache should slowly come together.  now stir to incorporate.  TASTE TEST.  do you want more spices, cardamom?.  let sit and come to room temp.  then refrigerate until set and worthy of truffle making.
NOTE...sometimes these take a little extra care.  i have had a few instances with my ganache "breaking" when using coconut milk and Valrhona chocolate.  "breaking" can mean an oily looking surface and or a grainy texture.  there are many ways to fix this and some are too involved.  i have tried them and it's messy.  here's what works for me.  if this happens i reheat the ganache over a double boiler until it is back to liquid and stirrable.  take it off the heat and whisk...not too too vigorous or you will end up with frosting, but enough to bring it together.  i liken it to RE-emulsifying the mixture.  let sit on the counter and check it in a while.  if it is still separating, give it another stir.
i am not a professional chocolatier so if i run in to a chocolate problem i refer the the vast knowledge of the internet.  a good place to start is "The Chocolate Doctor" .  this great site has answered many of my chocolate questions.

MOROCCAN SPICE MIX

from Anja's Food for Thought

2 tsp ground cumin

1 tsp ground coriander

1/2 chili powder

1/2 sweet paprika

1/2 ground cinnamon

1/4 ground ginger

1/8 ground clove

Coconut Key Lime Dark Chocolate Truffles

CHOCOLATE

the perfect gift for any occasion.

really...ANY occasion.

i just so happen to have "those occasions" every day.

these little gems turned out unexpectedly delicious.
i questioned myself for a week, just wondering if lime would pair well with the deep dark chocolate.   a key lime pie would be delicious with a chocolate crust so why not a Key Lime truffle with a hint of coconut to seal the deal.

Roasted Coconut Chips...
with Pierre, our house-broken TRUFFLE PIG

for the rolling i used these fabulous new Roasted Coconut Chips i found at Trader Joe's.  they are like potato chips, but made with coconut shavings.  they're slightly salted crisp large coconut shavings.  i just love how the cocoa powdered rolled balls resemble a chocolate Mosaic...like little chocolate tiles placed one by one.

DARK CHOCOLATE COCONUT KEY LIME TRUFFLES

makes about 23-25

250g dark chocolate...Valrhona 61%

1/2 cup plus 2 Tbsp coconut milk...full fat

1 1/2 - 2 Tbsp...Key lime zest

3/4 tsp coconut extract

2 tsp granulated sugar

chop the chocolate into small, even as possible, bits and set aside in a heat resistant bowl.

heat the coconut milk to almost boiling with 1/2 of the lime zest.  stir so it heats evenly and doesn't burn on the bottom.  it should be slightly bubbling around the sides.
pour hot coconut milk over chocolate and let sit for a minute or so.  begin stirring from the middle outward.  you will see the ganache come together.  when it is all incorporated add the coconut extract and the rest of the lime zest.  you should have a nice smooth glossy bowl of ganache.  do a taste test...more zest?...a touch more extract?   now,  let this sit to room temperature.  then put in the fridge...UNCOVERED.  you don't want condensation.  when it is fully set you can roll into balls.  use thin rubber gloves.  i have found this makes it A LOT easier.
roll in coconut shreds, chopped shavings, plain cocoa powder or dip in tempered chocolate if you want to go that extra mile.  i find that for some truffles the extra coating of chocolate takes away from the delicate ganache flavorings.  the slightly salted coconut chips were a definite bonus for texture, appearance and most of all flavor.

“Red Hot” Liqueur – Nicer AND Quicker

There’s an old Valentine’s Day saying that goes, “Candy is nicer, but liquor is quicker.” It’s really a lovely sentiment, but implies you have to choose one or the other. Hopefully this beautiful and delicious homemade cinnamon liqueur will prove that you can use both.

This is dead simple to make, and I was pleasantly surprised at how delicious it came out. As I mention in the video, the candy’s spicy cinnamon flavor and sweetness really mellows the burn of drinking straight 80-proof booze. This makes for some very smooth sipping, but at the same time demands at least a modicum of restraint.

I enjoyed mine neat, but imagine this would be great over ice, maybe with a splash of soda. I’m also wondering how it would be in a mug of hot cider, and by wondering, I mean obsessed with finding out. Stay tuned.

I’d like to extend a very special thanks to my friend, and fellow food blogger, Sean Timberlake. Sean publishes Hedonia and Punk Domestics, and he’s the one who turned me on to this brilliant elixir. His only request was that I use the knowledge for good, and not evil. Sorry, too late!

Anyway, giving edible gifts like chocolate is very traditional on Valentine’s Day, so why not a drinkable gift? And if you do decide to bottle some up, don’t forget your own customized warning label, as it will really show how much you care. I hope you and your Valentine give this a try soon. Enjoy!

Makes about 2 1/2 cups of “Red Hot” Liqueur 

1 cup Red Hots candy
2 cups cheap vodka

Coco Mocha Truffles...Dairy Free

the chocolate lover's truffle...

one of my most favorite

plain and simple, yet decadent and complex.

these are dairy free, yet know one will know.  the creamy coconut milk does not effect the simple, straight up dark chocolate flavor profile.

the espresso accentuates the deep fruity flavors of the chocolate while the ancho chili leaves you with just a slight warm kick on the back end...not too much, but not too little.  for this one i used Valrhona 61%.  although i haven't been able to fully explore the chocolate world yet, i intend to do A LOT of research.

i guess chocolate is my new obsession

hmmmm...not such a bad thing...

FYI...if you live in So. California and haven't been to  SURFAS Culinary District, i suggest you high-tail it over there.  i found myself mesmerized in the chocolate section for over an hour...stuck between the massive amount of Valrhona and Callebaut chocolates of all shapes, %'s and sizes.

COCO MOCHA DAIRY FREE TRUFFLES

makes about 21-24 truffles

8.9 oz good DARK chocolate...i used a Valrhona bar 8.82 oz or 250g

3/4 cup coconut milk...full fat from the can.

3/4 tsp espresso powder

1/2 Tsp vanilla bean paste

1/4 tsp ancho ground chili powder, more or less, but optional

good cocoa powder for rolling

or tempered chocolate for dipping

chop chocolate in small, small pieces.  no large chunks...add vanilla to chopped chocolates...set aside in heat resistant bowl.

heat coconut milk in a small sauce pan.  add espresso powder and chili powder, if using.  bring to an almost boil, stirring to keep even heating...bubbling around the sides is a good sign.

add milk mixture to chocolate and let sit for a minute or two.  begin stirring from the middle and you will see it come together.  when mixture is fully incorporated, let it come to room temperature.  put it in the fridge, UNCOVERED until it is fully set.

when ready to roll...put on some thin rubber gloves.  trust me, the gloves are a must.  this can get messy and you don't want the chocolates in your hot little hands for long.  roll a few, then roll in cocoa powder.  you can re-roll for a good round ball after the powder is on...then powder again for that matte powder finish.

Red Curry White Chocolate Peanut Butter Thai Truffles

imagine this...

like nothing you'd ever expect in a typical peanut butter chocolate candy morsel.
upon first bite, instantly you are transported to another country...

but where am I ?...

what are those flavors ?...
yes, i see peanuts and chocolate, but...

lemongrass, coconut, red curry, ginger...
oooh AND there's a spicy kick at the end ?!

it's like some little Thai mother infiltrated the Reese's factory and slipped in a few of her own ingredients...

"REESE'S" GOES TO THAILAND

these are a huge hit among my foodie friends.  some were a bit sceptical...possibly from my description alone.  i didn't know how to explain the flavors.

the best i can do is liken it to that delicious spicy Thai peanut dipping sauce you get with a good plate of Satay...or the sauce you get with spicy peanut noodles and end up licking the bowl...

i know...it all sounds so weird,

BUT i promise you...

this is an unforgettable outrageous truffle. 

RED CURRY WHITE CHOCOLATE PEANUT BUTTER THAI TRUFFLES

makes about 38-40 truffles

14 oz. white chocolate

3/4 cup whipping cream

1/3 cup creamy "brand" peanut butter

1 Tsp Thai Red Curry Paste

1/2 tsp coconut extract

1/8 tsp cayenne powder

zest 1/2-3/4 lime

6 oz roasted salted peanuts, small chop.

dark chocolate, TEMPERED for dipping

crystallised ginger for garnish

put white chocolate, peanut butter, red curry paste, lime zest, cayenne in a medium glass bowl.  set aside.

in a small sauce pan add cream and bring to "almost boil".  stir while heating so as not to scald on the bottom.

pour hot cream over white chocolate mixture and let sit for just a moment.  stir with a whisk (just stir...not vigorously).  as it comes together add in the coconut extract.  when it is all combined, give it a little whisking to make sure it is all emulsified and is not separating.  TASTE TEST.  add a little more something if you see fit.  i usually do a little tweaking at this time.  let come to room temp.  put mixture in the fridge, uncovered.  you don't want condensation from a cover in your chocolate mixture.  in about an hour, come back to it and give it a stir...if it isn't set yet...taste test one more time.  this is the last time you can add anything.  then cover and put back in the fridge for at least a few hours or over night is better.

when absolutely set, make 3/4 inch balls.  USE THIN RUBBER GLOVES...rubber gloves make everything so much easier.  when ball is formed roll in bowl of chopped roasted salted peanuts.  you need to press the peanuts in a little bit to cover the ball.  when these are all done...set aside if dipping in chocolate.  i think they should be close to room temperature when dipping so you won't have any cracks or seepage.

click HERE for some Tips and Tricks for a good TEMPER

work in a cold room if possible.

temper your dark chocolate.  dip balls half way and set on prepared parchment cookie sheets.   if room is too warm, refrigerate balls for about 15 minutes to set.

drizzle chocolate over full sheet of balls...it's easier than one at a time.

you will probably have left-over tempered chocolate so have other goodies on hand to dip or throw into a quick "bark".

"Half Pops" and Bacon Chocolate Cups ...YUM !

POPCORN --- BACON --- CHOCOLATE

crunchy sweet savory

party in your mouth.

"HALFPOPS"...

have you discovered HALFPOPS yet ?!

these are genius in a bag.  you know that crunchy "half popped" little kernel you search for at the bottom of the bowl of pop corn?...well, someone has discovered a way to package those crunchy little bits.  every tiny niblet in the bag is perfectly half popped to perfection.  i haven't run into a solid kernel yet.  how do they do it ?!

an easy party treat to throw together.  this was actually one of my first chocolates this season and it's also the one that everybody flipped over.  not many people have experienced "HALFPOPS" and i'm surprised how many people still haven't hopped on the CHOCOLATE BACON TRAIN...

put all three together and you have a winner !

"HALFPOPS" BACON CHOCOLATES

1# pound (measurement in the raw) of bacon, cooked extra crispy

1# pound of good dark chocolate..."TEMPERED" is best

1 bag of "HALFPOPS" butter and sea salt flavor

1/4 tsp ground chipotle...optional

smoked salt for a sprinkle on top...optional

more of an idea than a recipe, but here it goes...

IN A NUT SHELL... all you're doing is adding bacon and halfpops to tempered chocolate and spooning it into little candy cups.  you chose the ratio of bacon to halfpops.  i didn't measure, but don't skimp on the bacon.

i would cook the whole pound of bacon, but save about 1/5 (cooked) of it for those last few candy cups at the end.

start with about one cup of the half pops and 4/5 of the bacon...add more in when necessary.  i like a lot of chocolate so i make sure the chocolate is filling the cup with no air pockets.  it makes it easier if you place the paper cups in a mini muffin tin.  when all are filled, give them a tap on the counter to settle the chocolate.  sprinkle with a little smoked salt if you want before the chocolate sets.

i really suggest tempering your chocolate because these will have a better snappy chocolate  crunch and will hold up better if giving as party favors.  click HERE for a post i did with some tips and tricks i've learned so far about "tempered "chocolates.

i added more half pops and bacon towards the end...so have some extra on hand just in case you need to get that last bit of chocolate out of the bowl and into a candy cup...not your mouth!

Candy Cane POP ROCKS Mocha Truffles

POP ROCKS !?!...GENIUS

i can't believe i found CANDY CANE POP ROCKS !!!

what a throw back.  yes...they're still out there.  i snatch them up whenever i come across a bag.  although they usually get eaten up before i can try anything with them, the candy cane ones were hidden in an unassuming brown paper bag......just waiting.

they come in all sorts of fun flavors.  there's so many fabulous ideas for them, but these screamed HOLIDAY and i'm obsessed with truffles for the moment.  so i put the two together for...

 an explosive truffle inside and out.

CANDY CANE POP ROCKS MOCHA TRUFFLES

8 oz good dark chocolate
3/4 cup whipping cream
1/2 tsp vanilla paste(or extract)
1/2-3/4 tsp espresso powder
POP ROCKS
tempered dark chocolate for dipping

put chocolate in a glass bowl.
add espresso powder to cream and heat to almost boil.
pour hot cream over chocolate.  let sit for a moment.  add vanilla bean paste/extract and start stirring from the middle until the chocolate and cream come together.  i used a whisk and stirred to completely incorporated.  let come to room temp and give it another stir.  put in the fridge, uncovered.  come back to it in an hour and give it another stir.  now cover it.  let  it completely set for at least a few hours or over night.
when your ready...make into 3/4 inch bails.  USE THIN RUBBER GLOVES.
NOTE...some people suggest you put them in the fridge and dip them when they are cold.  i find that they tend to split or seep out of their chocolate shell after "set"at room temperature...so if possible try to dip room temperature truffles.
this recipe seems to hold it's shape at room temperature and should be fine for dipping.
by the way...ALWAYS WORK IN A COLD ROOM.

dip into "TEMPERED" dark chocolate.
check this post for Tips and Tricks on microwave tempered chocolate.  or go to About.com candy
sprinkle with Pop Rocks before the chocolate sets.  you might need to sprinkle more on before serving because, as you can see in the photos, the rocks melt a bit...that's OKAY...it looks like candy cane lava AND

THEY STILL POP !