We were going to a party last weekend and wanted to bring along a batch of munchies that everyone could enjoy. My daughter, an experienced hand at making candy, suggested chocolate truffles, so that's what we did...with a twist: we added crispy bacon bits to the truffle filling. Not only did the smoky, salty bacon and smooth creamy chocolate flavors compliment one another, but the contrast in textures added another layer of interest. The other partygoers were delighted by our creation - a 24-inch platter filled with truffles was empty in no time.
1 3/4 to 2 pounds slab bacon
1 1/2 pounds milk or dark chocolate
1/4 cup butter
2/3 cup evaporated milk
Try to get unsliced slab bacon if you can and cut it into 1/4-inch dice. Brown the bacon very crispy in a skillet and watch it carefully! Tiny dice can go from "brown" to "burnt" in a heartbeat, and they do get tiny as they cook. When the bacon is done, remove it from the skillet with a slotted spoon to absorbent paper and allow it to cool. It will get crispy and crunchy as it cools.
Meanwhile, prepare the truffle mixture. In a double boiler, melt the chocolate, butter, and evaporated milk together, stirring until the warm mixture is completely combined. Use as good a chocolate as you can afford, because the quality of the truffle is directly related to the quality of the chocolate you use.
When the truffle mixture is smoothly blended, fold in the bacon bits until they are evenly distributed in the chocolate.
Spread the bacony truffle mixture on a heavy ceramic plate and refrigerate for a few hours until well-chilled. The mixture is soft even when cold, but at room temperature it will be almost unworkable. When completely chilled remove the plate from the fridge and use a small melon baller to scoop out small amounts of truffle mixture and roll them quickly into balls. Set the balls aside on a lined baking sheet as you go. Work quickly - the mixture can only be rolled when it is very cold, and heavy ceramic plate will help keep it cold while you work. After all the mixture is rolled, put the baking sheet full of truffle balls back into the fridge and chill thoroughly again.
Melt the dipping chocolate, then allow it to cool until blood warm - too hot, and the truffle centers will melt as you try to coat them. Dip the chilled truffle centers into the chocolate to coat, and set them aside in paper candy cups to cool and harden. Keep refrigerated until an hour or so before serving. At room temp, the coating will be hard but when bitten into will release the luxuriously creamy centers filled with crunchy bacon bits.