Bacon Chipotle Chocolate Truffles
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Family Tested & Approved
plus 1 cup chocolate chips (use a combination of semisweet and dark, according to your preferences)
pure vanilla extract
chipotle chili powder, divided
cooked bacon, minced, 1 tablespoon grease reserved
Place heavy cream, vanilla, 1-1/2 teaspoons chipotle chili powder, salt and cinnamon in a small saucepan over medium heat. Bring to a simmer and stir.
Add 12 ounces of the chocolate chips and the coconut oil to the pan and stir constantly until melted and smooth. Turn off the heat.
Pour the chocolate mixture into a bowl, cover with plastic wrap and refrigerate for at least 3 hours, up to overnight.
Once the mixture is solid, scoop out about 1 teaspoon (if you have a melon baller, that's the perfect tool for this) of the chocolate mixture and roll into a ball in your hands.
Place on a parchment or Silpat-lined baking sheet.
Continue doing this until all the chocolate is rolled out into balls.
If the mixture gets too warm to work with at any point, put it back in the refrigerator for a few minutes to harden.
Refrigerate the chocolate balls for 30 minutes.
Meanwhile, combine the minced bacon and remaining chipotle chili powder in a small bowl.
Melt the remaining cup of chocolate chips with the reserved bacon grease in another small bowl.
Remove the chocolate balls from the refrigerator, dip one at a time in the chocolate, removing with a fork and tapping the excess chocolate off onto the side of the bowl.
Place the truffle back onto the baking sheet and top with a pinch of the bacon mixture.
Alternatively, if you don't want to dip all the balls in chocolate, you can just roll some of them in the bacon mixture to coat the whole exterior of the ball.
Refrigerate for another 30 minutes before serving.
About this Recipe
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