Bacon Bourbon Truffles

This was a tedious attempt at a recipe contest (Great Sugardale BAC-ON contest). I didn't get anywhere with it because this is not an easy recipe. However, I got nothing but great feedback regarding the truffles :) If time is your friend and you've got some determination (and patience), then I highly suggest trying these - plus, you get to eat some sizzling bacon and will get a new bottle of bacon bourbon!
Serves: ~30 Truffles


Ingredients
      1. Candied Bacon

• 1/2 lb bacon
• 1/2 cup brown sugar

      2. Bacon Bourbon "Ganache"

• 1/2 cup white chocolate chips
• 1/3 cup gingersnap cookie crumbs
• 2/3 cup graham cracker crumbs
• 3 ounces cream cheese, softened
• 1/2 cup maple syrup
• 2 tbsp Bacon Bourbon
• 1/8 tsp ground cinnamon
• 1/2 tsp fresh nutmeg, ground
• 2/3 tsp ground ginger
• 1 vanilla bean 
• 1 tsp maple extract
• Pinch of fine salt
• Sweet bacon grease (from Candied Bacon)

      3. Maple Caramel "Glaze"

• 1/2 cups dark maple syrup (Grade A)
• 1/4 cup half-and-half

     4. Maple Bacon Truffles

• 11.5oz bag of semi-sweet chocolate chips
• 1 Drop Liquid smoke 
• Sugar Crystal sprinkles
• Sea Salt 

Directions


1. Candied Bacon

Pre-heat oven to 350F degrees. Slice bacon into 1/2 inch strips and dredge in brown sugar until 
thoroughly coated. Crumple aluminum foil to allow for grease drainage and place it on a baking 
sheet. Lay out the bacon on the aluminum foil, making sure not to overlap pieces.
Bake until crispy. Allow to cool and harden before chopping in to bits. Set aside the tin with the 
sweet bacon grease for bacon ganache.

2. Bacon Bourbon "Ganache"

Creamy bacon bourbon ganache filling.

Melt the white chocolate in a double boiler over medium-low heat. Stir often to keep the chocolate from 
burning. Transfer to a large bowl. Add gingersnap and graham cracker crumbs, cream cheese, maple 
syrup, Bacon bourbon, cinnamon, nutmeg, ginger, vanilla bean (scraped), maple extract, salt, and leftover 
bacon grease (from Step 1) and and beat with an electric mixer until smooth. Transfer to a shallow bowl 
and then cover and chill to firm up (about 1-2 hours).

3. Maple Caramel "Glaze"
In a medium saucepan over low-medium heat, bring maple syrup and half-and-half to a simmer. 
Continue simmering the mixture until it reaches 239F on a candy thermometer. Pour the maple caramel 
into a shallow baking dish and set whole dish in a larger baking dish that is filled with warm water, to 
slow the hardening process.

4. Maple Bacon Truffle Set-up
Melt liquid smoke and chocolate in a double boiler over medium-low heat. Paint chocolate in truffle 
molds and set in freezer until firm. Carefully remove the chocolate “shells” from the mold, fill with 
chilled "ganache" leaving some room at the top, and then fill remaining truffle area with chocolate. 
Place in freezer to set. Remove truffles from freezer and stretch some maple caramel on top, along with 
candied bacon bits and sprinkle with sugar crystals and sea salt crystals (50/50) on top.


Enjoy! Goes well with some bacon bourbon on the rocks ;)