Side Pannel
Dark Chocolate Bacon Truffles
Dark Chocolate Bacon Truffles
- Recipe Submitted by Stews on 04/04/2014
Category: Chocolate, Desserts
Ingredients List
- 8 Rashers of streaky Smoked Bacon
- Mixed nuts - cashews, hazelnuts, brazil nuts, almonds, and pistachios
- 100g Dark Chocolate
Directions
1. Turn your grill (or the broiler in your oven) on to medium-high.
2. While the grill is heating up, slice each rasher of bacon into three pieces. Now take each of the small pieces and wrap one of your nuts inside - for small nuts, such as pistachios, I used two nuts at a time. Place each parcel onto a wire rack that's set inside or on top of a baking tray.
3. Put the rack of wrapped bacon parcels into the grill/oven and roast until each is dark and hard - this takes me about 15 minutes in my oven. You want your bacon to be dry and completely bronzed so try to not be tempted to take it out early. For larger pieces make sure to turn them over to crisp the underside. What's happening in the oven is not only is the bacon crisping and shrinking around the nuts but the nuts themselves are toasting, adding even more flavour.
4. Take the bacon out of the oven and allow them to cool to room temperature - it shouldn't take more than twenty minutes or so. Now if you're chicken and aren't sure about going forward with the chocolate you can enjoy these tasty little bacon and nut treats as they are...I have! But for those that are more adventurous, please continue to sweet and salty bliss.
5. Melt your dark chocolate gently in a small pan set inside another that's filled with simmering water. This system is a 'Double Boiler' and it allows the chocolate to melt without being scorched by direct heat. The chocolate will melt completely and still maintain its shape (think candy bar in a hot car) so prod it with a spoon from time to time to see how melted it is. Stir it with your spoon until all the lumps have melted.
6. Using your fingers, cover each of the bacon parcels in the melted chocolate and then place them on a rack to cool and harden. You can speed up the cooling process by placing the rack in the refrigerator. You'll probably have a bit of chocolate left in the pan - don't waste that! Scrape it out and onto a sheet of grease-proof paper to re-harden.
After they've cooled go on and have a taste and don't tell me I didn't tell you how amazing they are! Serve the truffles up whole or cut them in half to make more bite-sized pieces. Enjoy ~
2. While the grill is heating up, slice each rasher of bacon into three pieces. Now take each of the small pieces and wrap one of your nuts inside - for small nuts, such as pistachios, I used two nuts at a time. Place each parcel onto a wire rack that's set inside or on top of a baking tray.
3. Put the rack of wrapped bacon parcels into the grill/oven and roast until each is dark and hard - this takes me about 15 minutes in my oven. You want your bacon to be dry and completely bronzed so try to not be tempted to take it out early. For larger pieces make sure to turn them over to crisp the underside. What's happening in the oven is not only is the bacon crisping and shrinking around the nuts but the nuts themselves are toasting, adding even more flavour.
4. Take the bacon out of the oven and allow them to cool to room temperature - it shouldn't take more than twenty minutes or so. Now if you're chicken and aren't sure about going forward with the chocolate you can enjoy these tasty little bacon and nut treats as they are...I have! But for those that are more adventurous, please continue to sweet and salty bliss.
5. Melt your dark chocolate gently in a small pan set inside another that's filled with simmering water. This system is a 'Double Boiler' and it allows the chocolate to melt without being scorched by direct heat. The chocolate will melt completely and still maintain its shape (think candy bar in a hot car) so prod it with a spoon from time to time to see how melted it is. Stir it with your spoon until all the lumps have melted.
6. Using your fingers, cover each of the bacon parcels in the melted chocolate and then place them on a rack to cool and harden. You can speed up the cooling process by placing the rack in the refrigerator. You'll probably have a bit of chocolate left in the pan - don't waste that! Scrape it out and onto a sheet of grease-proof paper to re-harden.
After they've cooled go on and have a taste and don't tell me I didn't tell you how amazing they are! Serve the truffles up whole or cut them in half to make more bite-sized pieces. Enjoy ~
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