Bacon and Peanut Butter Chocolate Truffles
Weekend recipes These addictive truffles were inspired from some served at the prestigious Magnolia Grill in Durham, North Carolina, a restaurant known nationwide for its innovative desserts. Whereas the chef there uses dry-roasted peanuts, I much prefer the large, toothsome, regular goobers I order routinely from Aunt Ruby's in Enfield, North Carolina, and for even smoother and richer texture, I do add butter to the chocolate. If ever the affinity between bacon and peanut butter and/or chocolate were questioned, these truffles serve as undeniable proof. Stored in an airtight container, the truffles keep in the refrigerator up to about a week and are best served slightly chilled.
Weekend recipes These addictive truffles were inspired from some served at the prestigious Magnolia Grill in Durham, North Carolina, a restaurant known nationwide for its innovative desserts. Whereas the chef there uses dry-roasted peanuts, I much prefer the large, toothsome, regular goobers I order routinely from Aunt Ruby's in Enfield, North Carolina, and for even smoother and richer texture, I do add butter to the chocolate. If ever the affinity between bacon and peanut butter and/or chocolate were questioned, these truffles serve as undeniable proof. Stored in an airtight container, the truffles keep in the refrigerator up to about a week and are best served slightly chilled.
- Carbohydrate 7.28429972445045 g
- Cholesterol 6.1006250026162 mg
- Fat 5.34322270540143 g
- Fiber 0.627861568088799 g
- Protein 0.723680866359756 g
- Saturated Fat 3.10183298081389 g
- Serving Size 1 1 Serving (20g)
- Sodium 205.975222135237 mg
- Sugar 6.65643815636165 g
- Trans Fat 0.289189201920002 g
- Calories 74 calories
Step-by-step
- In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and let cool completely.
- 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 till 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, cover with plastic wrap, and chill about 30 minutes longer.
- Meanwhile, combine the butter and chocolate in a small saucepan and stir over very low heat till melted and smooth. Remove from the heat and let cool till warm. Sift the cocoa into a bowl.
- Coat the balls completely in the melted chocolate, dredge thoroughly in the cocoa, and store in the refrigerator till ready to serve.
Standard chocolate truffles rely strictly on heavy cream and ganache for their centers. This formulation departs from that tradition by utilizing a solid base of ground bacon, salted peanuts, and smooth peanut butter. Fat from the bacon and peanut butter binds the dry components together without requiring heavy liquid reduction.
Storage and Freezing Mechanics
Chilling the initial bacon and peanut butter mixture for one hour solidifies the rendered fats. This firming step is essential before rolling the mass into precise one-inch spheres. Working with cold material prevents the warm fats from melting between your palms. Once coated in the melted butter-chocolate mixture and dredged in cocoa, these truffles require refrigeration. Stored in an airtight container, they keep safely for up to one week. They also tolerate freezing well for longer storage. Thaw frozen truffles overnight in the refrigerator before serving them slightly chilled.
- If the chocolate seizes during melting, incorporate half a teaspoon of neutral oil to restore smoothness.
- Keep the saucepan heat at the lowest possible setting to prevent scorching the butter and chocolate solids.
- Use a small melon baller or a half-tablespoon measure to maintain uniform sizing during the rolling phase.
