I have been withholding most of my bacon recipes from you, and for a very good reason which will be revealed in a bit. I am sharing one today though, it was published on Stylist recently for Bacon Connoisseurs Week, and I am sharing it here now so that you can do something delicious for Easter. Here you go: Bourbon Bacon Chocolate Truffles.
What madness is this? What deliciousness lies within? Let me tell you people, these little truffles, balls of intense flavourful delight, will win you friends and appease your enemies.
When thinking of bacon in sweets, remember how you first felt when you heard about salted caramel. Right? This is just as good, I say even better.
Bacon and sugar love each other and so they should. Combined in an oven and candied, bacon becomes arnished with a sugar toffee that will snap, and that is the secret ingredient in these truffles.
Bourbon has to be invited to the party, mainly because it will be upset if not, its rumbly alcoholic tones complete the trinity.
Have fun, try to share and don’t eat them all at once.
RECIPE: Bourbon Bacon Chocolate Truffles
6 slices of streaky bacon
6 heaped tbsp brown sugar
250 ml cream
250g dark chocolate
Start by candying your bacon. Preheat your oven to 200 deg C and put one heaped tbsp of sugar on each bacon slice rubbing it in on each side with your fingers. Lay out flat and cook for 10 minutes, turn and lay flat and cook for 10 more minutes. Take each slice out and lay on a buttered plate or greaseproof paper and allow to cool. Chop finely when cold. It is important that you remove it from the oven tray, or it will stick there.
Heat the cream until it just shivers, if you boil it it will change the taste and be too hot for the chocolate. Add the chocolate off the heat and stir in to melt until it becomes all glossy, then and add the bourbon and the finely chopped candied bacon. Stir in and leave to chill in the fridge for 2 hours until solid.
Put the cocoa on a plate and scoop out your truffles with a teaspoon, or for a perfect round with a melon baller. I like them to be rough and ready as a bacon truffle would demand. Roll them in the cocoa and then they are ready.
Time to eat them!
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