Bacon and Peanut Butter Chocolate Truffles

January 19, 2008

Makes 18 to 20 truffles

These addictive truffles were inspired by some served at the prestigious Magnolia Grill in Durham, North Carolina, a restaurant known nationwide for its innovative desserts. Whereas the chef there uses dry-roasted peanuts, I much prefer the large, toothsome, regular goobers I order routinely from Aunt Ruby's in Enfield, North Carolina (1-800-843-0105), and for even smoother and richer texture, I do add butter to the chocolate. If ever the affinity between bacon and peanut butter and/or chocolate were questioned, these truffles serve as undeniable proof. Stored in an airtight container, the truffles keep in the refrigerator up to about a week and are best served slightly chilled.

6 slices lean streaky bacon
4 ounces salted peanut (about 1/2 cup)
1 tablespoon sugar
1/4 cup smooth peanut butter
4 tablespoons (1/2 stick) butter
Six 1-ounce squares semisweet chocolate
1/2 cup cocoa

1. In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and let cool completely.

2. In a blender or food processor, combine the bacon, peanuts, and sugar and grind to a fine texture. Transfer the mixture to a bowl, add the peanut butter, and stir till well blended and smooth. Cover with plastic wrap and chill about 1 hour.

3. Roll the mixture into balls about 1 inch in diameter, place on a baking sheet, cover with plastic wrap, and chill about 30 minutes longer.

4. Meanwhile, combine the butter and chocolate in a small saucepan and stir over very low heat till melted and smooth. Remove from the heat and let cool till warm. Sift the cocoa into a bowl.

5. Coat the balls completely in the melted chocolate, dredge thoroughly in the cocoa, and store in the refrigerator till ready to serve.

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