Wednesday, January 25, 2012

Chocolate and Bacon Truffles

Chocolate and Bacon Truffles

1/2 lb. Smoked Bacon (I like applewood, but any smoked flavor will do)
1/2 cup Brandy
1 1/2 cup Heavy Whipping Cream
1 1/2 lbs. Semisweet Chocolate (4 cups, chopped)
3 cups Dark Chocolate, chopped  (I use Ghirardelli Chocolate)
Reserve Bacon Fat
1/4 cup Turbinado Sugar

1/2 lb. smoked bacon - cut into 1/2" pieces
Cook bacon until crisp.  Strain off fat and set aside for use in coating.  Return bacon bits, (saving out 1/4 cup for the brickle topping!) to the pan and deg laze over low heat with 1/2 cup of brandy, be careful!!!
When most of the liquid has evaporated, add 1 1/2 cups heavy whipping cream.  Heat cream over med-low heat until it boils, stirring up the brown bits off the bottom of the pan with a wooden spoon.
Turn off the heat and let sit for 20 mins.
Before straining, turn heat back on and bring just to a slight simmer.

Strain this mixture into a large stainless bowl. Whisk in 1 1/2 lbs. (4 cups) of chopped semisweet chocolate.
Whisk until well combined. Cover and chill overnight.

Roll chilled chocolate into bite-size balls.  Lay out on parchment covered sheet pan and freeze while you are melting the coating.

Coating:  melt in a double boiler 3 cups chopped dark chocolate and 1/2 cup of the bacon fat over simmering water until smooth.

For Brickle topping:  heat together reserved bacon bits with 1/4 cup turbinado sugar and 2 tbs. water in a small heavy bottom saucepan.  Boil gently until mixture is caramel colored and thick.  Pour onto a sheet pan lined with parchment paper and spread out to cool.  When completely cool, cover with a piece of parchment and break up brickle until its in very small pieces, almost powder looking.

Assembly:  Drop chilled truffles one at a time into the chocolate coating mixture... remove with large fork, tapping the sides of the bowl to remove excess chocolate as possible.  Immediately decorate your truffle with the bacon brickle. Chill flat on parchment and move to a decorative paper cups once they harden.

Best enjoyed at room temp but keep refrigerated  otherwise.

Keep Inspiring!


Anonymous said...

The two best flavors in the world. Wow. I will make these for brunch with my girlfriends.

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