Hand-Rolled Bacon Truffles from Silver Oak Winery
This recipe was created by Dominic Orsini in The Silver Oak Cookbook
Servings Prep Time
243/4 inch truffles 5minutes
Cook Time Passive Time
30minutes 24hours
Servings Prep Time
243/4 inch truffles 5minutes
Cook Time Passive Time
30minutes 24hours
Ingredients
Instructions
  1. Prepare the bacon. Preheat oven to 375 degrees Fahrenheit. Take a sheet pan and line with foil. Add bacon slices to sheet pan & bake until crispy & golden brown. Transfer bacon to papertowels to drain & let cool. Mince bacon very fine {as fine as sesame seeds} & reserve one tablespoon of the rendered bacon fat.
  2. Make the Truffles. Place the chopped bacon & bacon fat in a small saucepan. Add cream, honey, vanilla, salt & cinnamon. Bring to a simmer over medium / medium-low heat. Remove from heat and add the chopped chocolate. Let stand for about 30 seconds, then stir until the chocolate is fully melted & mixture is smooth. Transfer to a bowl, cover with plastic wrap or a lid & refrigerate for at least 3 hours.
  3. Shape the truffles. Place the cocoa powder in a small plate or bowl. Scoop out 1-2 tsps of chilled chocolate & roll into a ball. Drop the ball in cocoa, turn to evenly coat & transfer to a plate. Repeat with the rest of the chocolate & enjoy!
Recipe Notes

To make vegetarian, omit bacon. To make vegan, omit bacon & sub coconut cream for heavy cream.