Valentine truffles recipe: Chocolate, bacon and peanut butter | Arts & Culture
Peanut Butter, Bacon, Chocolate Truffles
6 slices thick-cut bacon
1/4 Teaspoon Corn Starch
1 Teaspoon Cocoa powder
1 Teaspoon Powdered Sugar
2 tablespoons dark brown sugar
1/4 cup honey-roasted peanuts
1/3 cup creamy peanut butter
4 ounces semi-sweet chocolate chips
1 bar Special Dark Hersey's Choc Bar
1. Cook the bacon. Drain and allow to cool. Chop 2 slices into bits, save them in container and leave 4 whole.
2. Process 4 slices of bacon, next 5 ingredients in a food processor and pulse until blended. Add peanut butter and taste mixture, adding salt if desired. Cover and refrigerate mixture for at least 2 hours.
3. Shape mixture into 1/2 inch rolls, rolling between two small spoons. Cover in plastic wrap and freeze the balls for a short while.
4. Either melt chocolate in double boiler or microwave chocolate in a bowl at 30-second intervals until the chocolate is melted. Do not overheat! Drop the chilled peanut bacon balls into the chocolate and use a spoon to cover the ball completely in the chocolate mixture. Sprinkle the tops of the truffles with bacon bits while warm. Place each ball with a spoon on a parchment-lined, airtight-container. and refrigerate for at least 30 minutes before serving.
5. If the chocolate has spread underneath the truffle, you can trim this off to achieve a perfectly rounded ball, or leave as is for a more "rustic" look. Store in the airtight container for up to two weeks (this is only applicable if you live with people that don't love chocolate or bacon). Enjoy!
This makes about 2 dozen depending on how big/small you roll the truffles.
Notes: You can use regular bacon but you will need more. Dark chocolate makes a better coating and offsets the sweetness a little bit. You may substitute milk chocolate if you prefer. But it will be a much sweeter taste.