Bacon Peanut Butter Chocolate Truffles
Ingredients:
6 slices lean streaky farm or artisan bacon
1 cup (more or less) of Blister-Fried salted peanuts; I like Bertie County Brand
1 tablespoon sugar
1/2 cup smooth peanut butter; Mackey Ferry is hard to beat
12 one-ounce squares of semisweet chocolate, chopped
1 stick unsalted butter, cut into small pieces
1 cup cocoa powder
Directions:
In a large skillet, slowly fry the bacon until crisp. Remove to a paper towel to drain and cool completely.
Place the bacon, peanuts and sugar in a food processor (a blender will also work) and pulse until you have a sort-of fine texture (I leave mine a bit chunky). Pour into a bowl and blend in the peanut butter, stirring until smooth. Cover with plastic wrap and refrigerate for at least an hour; overnight is OK.
Remove the mixture from the refrigerator, and pinch of some of the mixture and roll into a ball. The size is up to you, but between 1/2 inch and 1 inch is best. Place the balls on a plastic-wrap-lined baking sheet and place in the fridge for 30 minutes.
Meanwhile, place the chocolate and butter in a small saucepan over very low heat. Stir and fold the butter and chocolate together until smooth. Don't get the chocolate too hot.
Sift the cocoa into a bowl. Dip the peanut balls into the melted chocolate rolling to cover. Use a fork to transfer the balls to the cocoa and toss. Your hands are great for this. Let cool and store in an airtight container in the refrigerator. Let set out from 15 minutes before serving.
Source: Adapted from “The Bacon Cookbook” by Jim Villas (Wiley 2007)
Makes about 20 truffles Per serving: calories, 229; fats, 18 grams (68% of calories); cholesterol, 16 milligrams, carbohydrate, 17 grams; fiber, 4 grams; protein, 6 grams; sodium, 89 milligrams; sugar, 11 grams
