Greatest Picnic Bacon Truffle
Steps 1–4 make a batter called ganache – the base for all French truffle recipes!
22 oz (624 g) dark chocolate
1 cup whipping cream
1 1⁄2 cups cocoa
3 tbsp unsalted butter, optional
Maple Bacon Sea Salt, to taste
- Break 14 oz (397 g) chocolate into small pieces and put in a large bowl.
- Bring cream slowly to a light boil.
- Pour cream over chocolate and keep stirring until all the chocolate has melted. Add cocoa and mix until the batter is homogenous.
- Add butter now, if you wish, before the batter cools and thickens. You want the ganache to be just thick enough to easily form the truffle balls.
- To form truffles: using two spoons (or a baking sac), form even, round balls. Place on a parchment- or wax paper-lined Sheet Pan.
- Melt the rest of the chocolate in a bain-marie (double-boiler).
- Dip each ball in the melted chocolate, then roll in cocoa and top with Maple Bacon Sea Salt.
Per serving: Calories 120, Fat 16 g (Saturated 9 g, Trans 0 g), Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 19 g (Fibre 4 g, Sugars 12 g), Protein 4 g.
Chef Tip: When the ganache is warm, it is very creamy. You can thicken it either by whisking it (the oxygen causes it to thicken) or by putting it in the refrigerator.