Wednesday, March 28, 2012

Chocolate-Bacon Truffle

The chocolate truffle is crafted from ganache (a merger of heavy cream and dark chocolate) and rolled in cocoa powder.  They are called truffles because of their resemblance to the fungus, not because they contain mushroom.  Given the recent popularity of the chocolate/bacon pairing, the addition of bacon to chocolate truffles seemed a natural progression, and several companies (including Vosges) have taken advantage of it.  At Vosges, they charge $48 for 16 of their blissful confections, which breaks down to just $3 per candy -- a darn good deal.


If you'd like to make your own bacon truffles, here's an easy great recipe for about 30:

¾ cup of heavy whipping cream
½ cup of well-cooked bacon, chopped fine
8 ounces of dark chocolate, chopped fine
Cocoa powder


Heat the cream in a saucepan over medium heat until it simmers, then take it off the burner. Immediately sprinkle the chocolate onto the hot cream and allow it to sit, covered, for five minutes; then stir the melted chocolate into the cream until well combined. This is your ganache!
Fold the bacon into the ganache and mix thoroughly, then put the mix into a covered bowl and refrigerate it for 4-5 hours. Finally, dust your hands lightly in cocoa powder, and start rolling the mix into ½-1 inch balls, using a teaspoon. This will work better if your hands are cold (otherwise the ganache will melt).
Roll each ball thoroughly in the cocoa powder as you finish it, and put the completed candies aside on a plate. Chill them for 30 minutes or so, et viola -- your classy and very delicious chocolate bacon truffle confections are ready to serve to all and sundry.


Source:  http://www.extremechocolate.com/

1 comment:

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