Yes, you read that right, bacon and peanut butter chocolate truffles. Are you still with me? Are you a little weirded out? If so, let me help:
Peanut butter = delicious
Chocolate = delicious
Bacon = ridiculously delicious
That means that peanut butter + chocolate + bacon = one helluva awesome treat
Make these little gems for your New Year’s party and surprise your guests (or your hostess) with the unique taste. They are salty, sweet, chocolatey, and yes, bacon-y. They come together very quickly and easily and can be made ahead of time.
The original recipe calls for salted peanuts as part of the truffle center. We used salted peanuts and the finished truffle is tasty, but a little on the salty side. Next time, I will use unsalted peanuts to see if that makes a difference. If you make these and use unsalted peanuts, please let us know how they are. Also, the original recipe calls for 4 tbls of butter to be melted with the chocolate. We wanted to give the truffles an extra kick of bacon so we use 2 tbls butter and 2 tbls bacon fat. The chocolate was a bit thin so we dipped the truffles twice. If you want to tone down the bacon flavor (why??), then you can use all butter. In that case, you may not have to dip them twice… though if you have as much chocolate left over as we did, you might as well!
Bacon and Peanut Butter Chocolate Truffles
Recipe adapted from The Bacon Cookbook
6 slices lean streaky bacon
4 oz salted peanuts (about 1/2 cup)
1 tablespoon sugar
1/4 cup smooth peanut butter
2 tablespoons butter
2 tablespoons bacon fat
six 1-oz squares semisweet chocolate
In a large skillet, fry the bacon over moderate heat until crisp, drain on paper towels, and let cool completely. Reserve 2 tbls of the rendered bacon fat and let cool.
In a blender or food processor, combine the bacon, peanuts, and sugar and grind to a fine texture. Transfer the mixture to a bowl, add the peanut butter, and stir until well blended and smooth. Cover with plastic wrap and chill about 1 hour.
Roll the mixture into balls about 1 inch in diameter, place on a baking sheet lined with wax paper, cover with plastic wrap, and chill about 30 minutes longer.
Meanwhile, combine the butter, reserved bacon fat, and chocolate in a small sauce pan and stir over very low heat till melted and smooth. Remove from the heat and let cool until slightly warm.
Using a fork, coat the balls completely in the melted chocolate. Set them back on the baking sheet and refrigerate until firm (about 30 minutes more). If there is melted chocolate left over, give the balls a second coating. Store in the refrigerator till ready to serve. Or eat them all now. It’s your choice….don’t think it’ll be an easy one.
Serve chilled. Makes 18 to 20 truffles.