"Yes, you missed the truffles."
And there it was, The Pout. Purposely exaggerated to the point where it would elicit a sympathetic response from laughter. BF was excited when I told him I had made truffles, something I just discovered was one of his favorite foods. When he came over and found out that they had all been devoured at the potluck it was then that The Pout appeared.
I giggled back and promised that I would make them again. Even better, I would show him just how easy it was to do so. (BF has been showing an increasing interest in cooking which is wonderful because it means he can cook for me soon.)
The night of truffle making I began setting up. We were going to make a simple cinnamon chocolate truffle. Classic and simple, a perfect beginning confection.
"Would you get the heavy cream out, please?" I asked.
He went to the fridge and opened the door. "You have bacon."
"Yeah, I'm thawing it for dinner." I buy bacon in large blocks and then carve it out into portions which go into the freezer. When I need some I thaw it out slowly over the day in the fridge. It was for this reason that he was now confronted with a chunk of bacon about the size of two loose fists.
"Ooh! Can we make bacon truffles?"
I turned, a bit surprised and very intrigued. "Uh... yeah, sure! I'm down if you are."
Apparently while perusing the blog a few days back he had come upon the now famed (and first, I might add) bacon cupcake. Sad he had missed it BF was intrigued to try a sweet porky treat.
Oh, yes, there's a reason we get on so well.
The bacon truffles are awesome. There is no other word. Dark 70% chocolate, bitter enough to make your tongue tighten in all the right ways, is backed by meaty, salty bacon. It sounds odd but bittersweet and salty-savory work well together.
They were brought to dinner with BF's family and were met with at first trepidation, then grabby fingers as they nabbed truffle after truffle from the plate. A surprising candy that'll sway anyone to the side of sweet bacon treats.
Dark Chocolate Bacon Truffles
Makes about 30 truffles
1/4 cup + 7 tablespoons of heavy whipping cream
1/2 cup of fine chopped bacon
8 ounces of 60% or 70% chocolate (chips or well chopped)
cocoa powder for rolling
1. Cook some bacon in a skillet until well cooked, but not burnt. Place on some paper towels and press, being sure to soak out all extra grease. Dice into small pieces until you have a 1/2 cup.
2. Place heavy whipping cream in a small, heavy saucepot over medium heat and bring to just under a simmer. Take off heat.
3. Sprinkle in chocolate and cover for 5 minutes, allowing the chocolate to melt in the hot liquid. Stir gently until combined. (This is called a ganache.) Fold in the chopped bacon.
4. Pour into a bowl and cover. Refrigerate for 4 hours.
5. Using your hands dusted in cocoa powder and a teaspoon roll out balls of chocolate about 1/2-1 inch in diameter. Roll in cocoa powder and place on a plate. Store in the fridge. Bring to room temperature before serving.
*It's much easier to roll these with very cold hands. I put a jar or two of water in the freezer when the ganache is cooling. Bring them out when you are rolling. If your hands get too warm, hold the jar and chill your hands so the chocolate doesn't begin to melt.