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Blog Posts, Recipes

Bacon Truffles

Yes, friends, it was a week of culinary victory. The girl and I made not-so-Paleo frittatas as part of a checklist of cravings I can get out of the way before I embark on my 30-Day Challenge, about which I’m going to be totally serious this time. No half-assed sneaking of cheese or peanuts or dark chocolate or even my newly-beloved bourbon. We still need to load up on pizza, cupcakes, pie, mac-and-cheese, frozen yogurt, tortellini, baked Brie with crusty rosemary bread, and a Secret New Year’s Cocktail. All in the next 10 days.

The ingredients: Bacon (crumbled – more on this later), green onions, bell pepper, and asparagus sauteed in bacon fat for 5-10 minutes. Eggs poured over the top. As the eggs are just starting to set, cover with shredded cheese and put the pan in the broiler. When the cheese is starting to brown, everything else will magically be done.

Slice it like a pizza. This is topped with a béchamel cream sauce we made from a powder packet mix. It was salty and mostly guilt-free, thanks to all the vegetables. And then came dessert. I had seen a recipe for bacon truffles and have wanted to make them for quite a while, since it’s a simple, fun, and decadent dessert which can be customized quite easily. But the exact ratios and numbers were something we’d have to experiment with. Here’s what we did:

  1. Fry 2 strips bacon so they’re fairly crispy, and save the fat in the pan.
  2. Pour 10 oz semi-sweet chocolate chips in a medium bowl.
  3. Heat 8 oz heavy cream in a saucepan until it starts to boil.
  4. Pour cream into the chocolate chips gradually, whisking slowly and constantly so all the chips are melted down.
  5. As you’re whisking, add the crumbled bacon strips and about 2 tbsp bacon grease.
  6. Freeze this for 1-2 hours, or until solid enough to mold.
  7. Grab a melon baller and make crudely-round balls of the mixture, called a ganache by fancy pastry types.
  8. Put the molded balls on wax paper and freeze some more. We stopped here and called it a day, devouring (mostly me) them over the course of the week. They’re dense, rich, with just a spike of salt and an oh-so-satisfying smoky aftertaste

  1. Optional: mix 1 tsp salt, 1 tsp cocoa powder, and 1 tsp maple sugar flakes in a large bowl with a lid. Take the crudely-molded truffles out of the freezer and roll them in your hands so they’re more round. They will melt just a tiny bit. This is OK. Place them in the bowl with the powder mixture. Close the lid and shake the bowl gently. Pour the truffles into a colander and sift to get the excess powder off.
  2. Store these in the freezer until ready to consume. EPIC.

That’s all I have this time around. Next post: I plan a workout schedule for the Paleo Challenge. How much sprinting? How much lifting? What about kettlebells and burpees? Do I go back to Crossfitting?

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