Velvety smooth and sweet with a salty crunch, this combination is no longer as shocking as it was a few years ago when the first chocolate covered bacon slices hit the market, but it’s still a bit unexpected and very tasty. This is a recipe for pure chocolate truffles and the bacon can be left out or replaced with more traditional flavor options like mint oil/fresh mint leaves, coffee/coffee beans, nuts or coconut…
200 + 75 gr chocolate
½ cup heavy cream
3 oz bacon (about 3 slices)
Fry bacon slices until crisp (or bake in the oven at 400F/200C for about 15 minutes). Drain on paper towels.
Save 1 oz (1 slice) bacon for decoration, chop the rest into tiny baconbits and set aside. Break 200 gr chocolate into small pieces and set aside.
Slowly bring heavy cream to a boil and pour it over the chocolate. Stir slowly until blended, add the baconbits and continue to stir until incorporated. Cover and refrigerate, preferably over night.
Scoop out chocolate mixture with the help of a spoon and roll into 1 inch balls. Refrigerate to set.
While the chocolate truffles are setting, cut the last piece of bacon into small pieces, about ¼ inch, and melt the remaining chocolate.
Dip cold truffles in the melted chocolate and decorate each truffle with a piece of bacon.
Keep refrigerated until ready to serve.
Makes 20 truffles.
Photography by Philip Blankenship.