Saturday, December 17, 2016

Salted Maple Bacon Truffles

I needed to adapt this a bit as I found it to be too moist

The original recipe can be found here

Salted Maple Bacon Truffles makes abt 54

1/2 cup butter, softened
3/4 cup brown sugar
3 cups flour
1 can (14 oz) sweetened condensed milk
1 tsp maple extract
1/2 cup finely chopped, cooked bacon (1 used 2 pkg of prechopped bacon)
1 pkg chocolate almond bark
1/3 cup very finely diced, cooked bacon
coarse sea salt
In a large mixing bowl, cream the butter and brown sugar until fluffy.
Add in the flour, condensed milk, maple extract, and bacon.

Stir until well combined. 
Using a small cookie scoop (about 1 Tbsp),
scoop dough onto a cookie sheet covered with plastic wrap
or parchment paper.
Roll the dough into balls so they are round

Freeze balls for about 20 - 30 minutes to firm up.
When dough is chilled;
melt chocolate on the stove top in a pan
Be careful not to over heat the chocolate or it will seize. 
Dip a ball into the melted chocolate
and then shake off any excess.

Quickly sprinkle a pinch of the very finely diced bacon
and a smaller pinch of sea salt onto the top of the truffle
before the chocolate solidifies.
Repeat with the rest of the truffles.

Once they are all dipped they do not have to be frozen.
You only freeze them for a short time
to make them easier to dip. 
Because of the bacon they should probably
be kept in the fridge until ready to serve.