Homemade chocolate sparklers are perfect as a party snack, kids snack and Diwali snack. Chocolate sparklers crackle when put in the mouth.
Diwali, is a festival of lights and to celebrate kids all over the country burst crackers. Since we as a family don’t burst crackers for health and environment concerns, we are leaving no stone unturned to make this Diwali as much fun by bringing some natural crackle this festive season for our daughter.
My homemade chocolate sparklers are meant to crackle, to light up the party and to bring a smile on everyone’s faces. I had so much fun making them because I kept tasting in between :-). This is a very versatile recipe and can be made anytime with popping candy or any topping or sprinkling you like. It’s just like chocolate truffle made into a sparkler.
These are essentially chocolate truffles. Made with just three ingredients, they can’t get easier than this. Here’s a quick recipe and some photos for you.
Homemade Chocolate Sparklers | Chocolate Fuljhadi
- 1 cup Dark Chocolate or Milk Chocolate grated or ground
- 1/3 cup Fresh Cream 25% Fat
- 6 packs Pop Candies 15 gms each
Heat fresh cream in the microwave for 20 seconds or 30 seconds. Keep an eye. As soon as it's bubbly it's done.
Now add chocolate (room temperature) to hot cream and mix vigorously to a smooth mix.
It will be a thick syrup. Rest it in the fridge for at least 20 minutes.
Scoop out a small tea spoon full of chocolate from the bowl and wrap it around a skewer (only covering half the skewer).
Make all the skewers like this and keep ready. If you are not serving immediately then this can be placed in the fridge again.
Just before serving, roll the chocolate covered skewer in pop candy (open the packet of pop candy now).
If the skewers are resting in the fridge, then take them out and wait for them to come to room temperature and they will go a bit soft. Once soft you can roll the skewers in pop candy and serve.
Serve immediately otherwise the pop candy will lose it's sizzle.
Pop candy starts the crackling sound as soon as the packet opens and it comes in contact with moisture. So you have to work fast.