Delectable, delightful, decadent. This is the perfect sweet to serve guests with coffee after a dinner party.
4oz / 110g softened slightly salted butter
150g brown sugar
1 tin (400ml) of condensed milk
1 tablespoon of Canadian Maple Syrup
260g plain flour
Large pinch of salt
6 rashers of Denhay unsmoked back bacon
50g brown sugar (for candying the bacon)
450g 70% cocoa dark chocolate
Preparation time 2 minutes Cooking time 2hrs 30 minutes Serves 42 people
First of all start by making the candied bacon for the truffles. Pre-heat the oven to 150oC (fan). Slice each rasher of Denhay bacon into strips approx ½ inch wide. Thoroughly coat each strip of bacon in brown sugar and then lay onto a sheet of slightly crumpled tin foil on top of a baking tray. Bake until the bacon is fully crisped up. Remove from the oven and leave to one side to cool thoroughly.
Once cooled, crumble into tiny pieces and place in a bowl to use later.
Now for the truffles…
Line a large baking tray with baking parchment. Cream the butter and brown sugar in a large bowl with an electric whisk until light and fluffy. Slowly add the condensed milk and maple syrup, beating well inbetween pouring, so that all the ingredients are fully incorporated. Add the salt and flour to the mixture and beat on a low setting until well mixed. Finally add the crumbled bacon bits (leave some aside for decoration) and stir in with a wooden spoon . With a teaspoon, create small round balls with the dough mixture and place on the prepared baking tray allowing approx. 2cm space between each ball. Place the tray into the fridge and allow to cool there for approx. 1 hour. Remove from the fridge and re-roll into small balls and then set in the fridge for a further hour. Finally place the tray in the freezer for approx. 3 minutes before getting ready to dip. Whilst the cookie dough is in the fridge, gently melt the dark chocolate over a bain marie until it’s fully dissolved. Use a cocktail stick to dip each ball into the melted chocolate, covering well before placing back on the baking sheet. Top each truffle with a piece of crumbled bacon before allowing to set in the fridge until the chocolate has solidified. Serve with coffee and good friends.
We have lots of delicious recipes using Denhay’s award winning dry cured bacon and gammon. Click on the links below to discover more.