Duck Bacon Chocolate Truffles
Luscious, melt-in-your-mouth truffles made with duck bacon, toasted pecans, and milk and dark chocolate.
2015 Recipe Contest Honorable Mention, Patricia Schroedl, Jefferson, WI
Ingredients
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12 oz Pecans
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3 Tbsp Brown Sugar
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3/4 cup Heavy Cream
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2 Tbsp Molasses
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1/2 tsp Salt
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12 oz Milk Chocolate, chopped
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12 oz Dark Chocolate, chopped
Directions
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1
Preheat skillet over medium-high heat. Place single layer of duck bacon in skillet. Cook 4 minutes per side. Remove bacon to paper towels. Repeat until all bacon has been cooked.
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2
Add pecans to same skillet. Stir 2-3 minutes until toasted. Remove from skillet.
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3
Cut up bacon slices and place in food processor. Add pecans and brown sugar. Process, pulsing until fine crumbs. Reserve 1 tablespoon crumbs for topping truffles.
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4
Heat cream, molasses and salt in saucepan until boiling. Remove from heat; let stand 15 minutes.
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5
Spread milk chocolate in 8x8x2-inch dish or pan. Add bacon mixture.
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6
Return cream mixture to simmer. Pour over milk chocolate and bacon mixture. Let stand 5 minutes. Stir until chocolate is melted and mixture is blended. Press plastic wrap over surface of chocolate. Chill 2-3 hours.
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7
Remove chocolate from refrigerator. Working quickly, spoon portions of chocolate mixture and roll in palms of hands to form 3/4-inch balls. Place on parchment paper-lined baking sheet. Chill until very firm, 20 minutes in freezer or several hours in refrigerator.
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8
Melt dark chocolate in top of double boiler. Roll chilled truffles in melted chocolate. Place on parchment paper-lined surface. Sprinkle about half of truffles with reserved crumb mixture. Let stand until chocolate firms. Makes 48 truffles.
