So, yeah…bacon chocolate truffles...After a week of pulling stuff out of boxes, cleaning, moving furniture and settling in our new home, I had to get in the kitchen and make these naughty, delicious, melting in your mouth truffles…No, I am not ashamed for loving bacon and chocolate together. If you never had the combination, you need to try it . I love the smoky saltiness of the bacon with the dark chocolate ganache and a hint of smoked maple bourbon whisky (yes, I couldn’t handle myself and stole few tablespoons of my husband’s favorite sipping whisky and added them to the mixture)…
I cooked this batch of 2 pounds bacon the other day. We had it for breakfast, then for a snack, then I decided to use few slices and make a small batch of chocolate truffles with it.
I used equal parts of heavy cream and chocolate. I brought the heavy cream to a boil and poured it over the chocolate. Then I mixed in the chopped finely bacon. I let it cool for few minutes then I added the whisky…The whisky had to join to party, right?
After few hours in the fridge, I took the mixture out and formed small balls of goodness with a teaspoon. You can also use a melon baller for a perfect round. Toss the truffles on some dark cocoa. They are ready to serve! Keep them in the fridge, but serve them at room temperature! Have fun with them, share and do not eat them all at once….like we almost did!
- 250 g dark chocolate
- 250 ml heavy cream
- 25 ml smoked maple whisky(or bourbon)
- 5-6 slices of cooked crispy bacon chopped finely
- Cook the bacon crispy and set it aside on a paper towel to absorb the excess grease. Let it cool then chop it in very small bits.
- Bring the heavy cream to a boil. Remove from the heat and pour it over the chocolate.
- Let the chocolate sit with the heavy cream for 2-3 minutes then mix it all together until in becomes glossy.
- Add the chopped bacon.
- Let it cool for 10 minutes then add the whisky or the bourbon.
- Refrigerate for 3-4 hours.
- Remove from the refrigerator and form small balls with a teaspoon or a melon baller for a perfect shape.
- Toss each truffle in a small bowl with dark cocoa.
- Keep in the fridge but serve at room temperature.