Care to Try a Chocolate Bacon Truffle?

What do you get when you mix a chocolate truffle with a chocolate-bacon candy bar? A chocolate bacon truffle, naturally

If you haven't treated yourself to a chocolate bacon truffle or two yet, then you're suffering needlessly.

What's that you say? You didn't even know such a confection existed? Well, neither did Your Humble Author until he came across one in a high-end chocolate shop. Having had the infamous Vosges chocolate bacon bar in the past, there was no way I was going to pass up this little chunk of ambrosia.

It was worth the cost -- which, by the way, was substantial, though not as bad as I had feared. I'll get back to that in a bit.

A Natural Evolution

As a chocolate extremo, you're no doubt well aware of the deliciosity that is the chocolate truffle. Now, it's rare for such a delight to actually contain a truffle of the fungal type, though such do exist and are their own type of wonderful.

The run-of-the-mill choco-truffle, if there is such a thing, is crafted from ganache (a merger of heavy cream and dark chocolate) rolled in cocoa powder. We call them truffles because of their resemblance to the fungus, not because they contain mushrooms (though, again, they can).

Given the recent popularity of the chocolate/bacon pairing, the addition of bacon to chocolate truffles seemed a natural progression, and several companies (including Vosges) have taken advantage of it.
At Vosges, they charge $48 for 16 of their blissful confections, which breaks down to just $3 per candy -- a darn good deal. It's a bit less than I paid for mine.


If you'd like to make your own bacon truffles, here's an easy great recipe for about 30:

¾ cup of heavy whipping cream
½ cup of well-cooked bacon, chopped fine
8 ounces of dark chocolate, chopped fine
Cocoa powder

Heat the cream in a saucepot over medium heat until it simmers, then take it off the burner. Immediately sprinkle the chocolate onto the hot cream and allow it to sit, covered, for five minutes; then stir the melted chocolate into the cream until well combined. This is your ganache!

Fold the bacon into the ganache and mix thoroughly, then put the mix into a covered bowl and refrigerate it for 4-5 hours. Finally, dust your hands lightly in cocoa powder, and start rolling the mix into ½-1 inch balls, using a teaspoon. This will work better if your hands are cold (otherwise the ganache will melt).

Roll each ball thoroughly in the cocoa powder as you finish it, and put the completed candies aside on a plate. Chill them for 30 minutes or so, et viola -- your classy and very delicious chocolate bacon truffle confections are ready to serve to all and sundry.