Chocolate Bacon Truffles (with a Dairy-Free option)
Author: Oven Love
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Dairy-free changes are indicated in the recipe. If you'd like to lower the sugar content, you can always skip the candied bacon and just use cooked, crumbled bacon instead (saves time, too!).
Ingredients
  • 8 oz bittersweet or dark chocolate
  • 8 oz milk, bittersweet or dark chocolate (this is based on what flavors you like- milk will make them smoother and sweeter if you aren't into dark chocolate)
  • 1 1/3 cup heavy cream (or full fat coconut milk for dairy-free)
  • 1 vanilla bean, scraped or 1 teaspoon vanilla extract
  • 11 tablespoons good quality, unsalted butter at room temperature (or coconut oil for dairy-free)
  • 8 oz good quality bacon (look for natural, pastured, nitrate-free, wood-smoked, amazingly delicious, etc)
  • 1/2 cup Sucanat or turbinado sugar
  • 3 tablespoons water
  • 1/2 teaspoon baking soda
  • 16 oz more chocolate, for dipping
  • sea salt or smoked sea salt (optional)
Instructions
  1. In a large glass bowl, melt the 16 ounces of chocolate in a large bowl.
  2. In a small saucepan, heat the cream and vanilla bean/extract to 120 degrees (warm, but not boiling). Remove from the heat. If using the vanilla bean, let the milk steep for a few minutes and then remove the bean.
  3. Add the cream mixture to the melted chocolate and stir until combined. Add the butter or coconut oil and combine with a stick blender (or whisk very, very quickly). Scrape down the sides of the bowl and put in the refrigerator to chill for 2 hours or up to overnight. Cover it with plastic wrap to prevent a skin from forming.
  4. To make the bacon topping, cut the bacon into small pieces and fry until crisp. Strain the bacon over a small bowl, reserving the bacon fat (you should have around 1/3 cup). Combine the cooked bacon pieces, sugar and water and bring to a boil. Cook until caramel-colored and most of the water is gone (about 275 degrees). Add the baking soda and quickly stir (it will foam up a little) and pour onto a parchment-lined pan. Refrigerate or freeze until firm. Break up with your fingers into small pieces or put into a food processor or blender to make it look more like bacon "dust."
  5. To finish the truffles, scoop out the cold truffle filling by the tablespoon and and roll into balls. Return to the fridge if they start to warm up too much. When you're ready to dip them, melt the additional chocolate with the reserved bacon fat until smooth. Drop each ball into the melted chocolate, pull out with a long-tined fork and tap on the edge of the bowl to remove any excess chocolate. Place on a parchment-lined pan and sprinkle with the bacon topping and salt, if using. Keep refrigerated until ready to serve.
Recipe by Oven Love at https://www.ovenloveblog.com/chocolate-bacon-truffles-with-a-dairy-free-option/
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