Chocolate Bacon Truffles

By: Whitney McHugh | Alabama's13.com
Published: January 07, 2008

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1 bag Peterbrooke Chocolate Chips, separated

10 oz heavy cream

2 cups of crispy, crumbled bacon

Procedure:

Separate the Peterbrooke Chocolate Chips into 12oz and 4oz respectively.

Melt the 12 oz of chocolate.

Scald the 10oz of heavy cream, and mix thoroughly with the 12oz of melted chocolate to make the ganache. After fully incorporated, set on the counter to let the ganache set up and get firm. To expedite the process, you can put the ganache in the refrigerator to let it cool.

After the ganache has set, scoop out small balls with a melon baller or other object. Put the balls in the refrigerator to allow them to set. Once the balls have set, pre-roll them to give them some shape. Next, take the 4 oz of remaining chocolate, melt and temper it

Roll the pre-shaped balls in the melted chocolate to coat, then immediately into the crumbled bacon, and set on a tray to harden.

Enjoy!