Chocolate and Bacon Truffles
Recipe courtesy of Two Sisters Bakery, Homer
Yield: Approx. 3 dozen
Bacon & Chocolate Filling
• ½ lb Applewood smoked bacon, cut into ½" pieces
• ½ cup brandy
• 1 ½ cups heavy whipping cream
• 4 cups chopped semisweet chocolate
Coating & brickle topping
• 3 cups chopped semisweet chocolate
• ½ cup of bacon fat
• ¼ cup bacon bits
• ¼ cup turbinado sugar
• 2 Tbs water
Brown bacon in a large non-reactive skillet until quite crisp. Strain off fat and set aside for use in coating. Crumble bacon. Reserve ¼ cup for the brickle topping and return the rest of the bacon bits to pan and deglaze over low heat with brandy. When most of the liquid has evaporated, add heavy whipping cream. Heat cream over medium-low heat for 20 minutes, stirring up the brown bits off the bottom of the pan with a wooden spoon. Strain this mixture into a large stainless bowl filled with semisweet chocolate. Whisk until well combined. Cover and chill overnight. Roll chilled chocolate into balls. Lay them on a parchment-covered sheetpan and freeze while you are melting the coating.
For coating, melt semisweet chocolate and the bacon fat over simmering water until smooth.
For brickle topping, heat together bacon bits with sugar and water in a small heavy bottom saucepan. Boil gently until mixture is caramel colored and thick. Pour onto sheet pan lined with parchment paper and spread out to cool. When completely cool, cover with another piece of parchment and bash with a rolling pin to pulverize. Sprinkle liberally onto truffles while chocolate is still wet for maximum adhesion and crunch factor.
To finish, drop chilled truffles one at a time into chocolate mixture. Fish out with a large fork, tapping the sides of the bowl with the handle of the fork to remove as much excess chocolate as possible. Immediately dress the top with a little of the bacon sugar mixture. Chill flat on parchment paper and move to paper cups once they harden. Best enjoyed at room temperature, but keep refrigerated otherwise.