Emily with KPLA created this recipe after our conversations about chocolate covered bacon.
1/2 c. cream
6 - 8 slices of back
8 oz. dark chocolate
Chop bacon into small strips and cook over medium heat until crispy, draining extra grease so it doesn't burn.
Remove bacon and all but 1 tablespoon grease from the pan and add cream. Bring to a simmer, bubbles just breaking the surface.
Add chopped or chocolate chips to bowl and pour the cream on top. While this rests about 1 minute, chop bacon finely.
Slowly stir together cream and chocolate. When uniformly colored and smooth, stir in bacon and beat together well.
Refrigerate for at least 2 hours, stirring every half hour. When completely chilled, roll teaspoons full into balls and roll into pecan topping or cocoa powder.
Pecan Topping:
1 bag pecan slices (1 to 2 ounces)
1/2 tsp. salt
Dash of cinnamon
Pinch of ginger
1/2 tsp. sugar
Place all of the ingredients into a cold pan and then turn on the heat. Toss occasionally until nuts and spices begin to become fragrant (about 2 - 3 minutes)
Add sugar and toss for an additional 30 seconds. Crush very finely and spread a plate or shallow bowl for rolling truffles.
