Yes. I combined something delicate and French with a very gaudy and tacky (nostalgic and classic too, of course) US American candy. I created an oxymoron.
Alas, it’s my blog I do what I want.
Since Pop Rocks are the most overused ingredient for Independence Day recipes, and I also wanted to top my recipe from last year, it wouldn’t be 4th of July without giving it another go.
Pop Rocks= Fireworks.
That and if another person pours Pop Rocks onto frosting and calls it Fireworks Cupcakes, I might have to high-five them in the face.
My high fives are very forceful.
It doesn’t count if the “pop” only lasts two minutes. So just as I did last year, this year I chose a recipe that helps the pop in the Pop Rocks last longer.
Yes it is, betch.
Unfortunately, 99.999999999999999999999999 % of foods do not work well with Pop Rocks. Moisture and heat are the kryptonite these popping little devils. They need to stay covered and stay away from anything with water content. I resorted to a mousse that uses chocolate and egg whites. Very little water content.
Although the Pop Rocks do not last for days, they do last for several hours (as opposed to measly minutes). That way you don’t have to worry about pouring them on top of a bunch of frosted cupcakes in the middle of entertaining and shoving them in everyone’s face. Or forget because you’re too busy getting drunk and shoving hot dogs up your friend’s nose on a bet.
If you celebrate Canada day, only use red pop rocks by the way. Not that I have to tell you that, or anything.
Here Is What You Need for Your Pop Rocks Mousse:
- 5 egg whites
- 2 teaspoons of sugar
- .22 lb or 100 grams of chocolate (I use white for the sake of the holiday theme. I prefer dark, but this is up to you what you like.)
Try your best to use good quality ingredients.
Oh, yah. You need
- Pop Rocks
- Mini tasting spoons (you can find some silver ones here)
Chop up your chocolate.
Create a double boiler by pouring some water into a pot, placing a bowl (NOT plastic) inside so that it touches the water but does not come in contact with the bottom of the pot.
The bowl should fit onto the sides of the pot.
Set to low (or medium low if your stove is on the weaker side) and place chocolate in. Allow to melt (by stirring occasionally) but don’t overheat it.
Once melted, remove bowl and set aside to cool off.
As soon as the chocolate is cool to the touch (but still melted), whisk egg whites in a mixer. As it begins to grow, add the sugar in.
Continue mixing (on high) until it forms soft peaks.
Add a large spoonful of the egg whites. Whisk it in.
Add the rest of the whites, and gently fold. This means you scoop some of the chocolate up from the bottom of the bowl and carefully drop over the egg whites. It will look unpleasant at first, but the results are wonderful.
Continue until it is totally incorporated.
Refrigerate mousse (covered) until it is cooled and more solidified.
Fill your mini jars with layers of pop rocks and mousse. I filled a sandwich bag with the mousse, cut off the corner and squeezed it out for easier filling.
I wasn’t kidding when I said mini. Just a taste.
Serve with a tasting spoon.
Store in the refrigerator or a cool spot until serving.
Enjoy, and run for cover before the aliens take over.
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