Saturday, January 31, 2009

Chocolate and Bacon Truffles


These were the topic of conversation all week and beyond as we watched the varied responses that these little delicasies provoke...

1/2 # Applewood smoked bacon - cut into 1/2 " pcs.
Brown in a large nonreactive skillet until quite crisp
Strain off fat and set aside for use in coating
return bacon bits, (saving out 1/4 cup for the brickle topping!)
to pan and deglaze over low heat with 1/2 cup brandy, careful now!
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 20 minutes.
Before straining, turn heat back on and bring just to slight simmer

Strain this mixture into a large stainless bowl
filled with 1 1/2 # (4cups) chopped semisweet chocolate.
Whisk until well combined. Cover and chill over night.

roll chilled chocolate into balls. (the size of your balls
is purely up to you, I like to keep mine kinda smallish)
lay out on parchment covered sheetpan and freeze while
you are melting the coating.

For Coating: melt 3 cups chopped semisweet choclate
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 tablespoons water in a small heavy bottom saucepan
boil gently until mixture is carmel colored and thick
pour onto sheetpan 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 coating 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 possilble. immediatley dress the top with a little of the bacon brickle. chill flat on parchment and move to paper cups once they harden. Best ejoyed at room temp. but keep refridgerated otherwise...have fun with the possibilities! and let me know how they work for you!

5 comments:

Jonathan said...

You are a brilliant goddess! Will have to try this soon. My wife may marry me all over again.

Carri said...

Thank You, Jonathan, but I'm going to take this to a whole 'nother level now that I am making my own bacon! I also have a friend who's making his own amazing chcolate, stay tuned!

Jonathan said...

You have also inspired us to make a visit to Alaska one day and visit your shop. I will have to read all of your stuff now. Speaking of bacon, I like to make a BLT salad with croutons and home made mayo.

Rachel said...

Just finished step one...will finish tomorrow.
the cream really reduced to nearly nothing, which was a little troublesome to melt the chocolate.
I just used a double boiler. Also, replaced brandy with 1/3 cup of Chambord

Unknown said...

Quick question- what do you recommend for storage and shelf life of these lovely nuggets of bacon goodness?