Valentine’s Day is the perfect time to experiment — starting in the kitchen. If you’ve never tried the heavenly combination that is bacon and chocolate (with a little kick of chipotle) before, you’re about to fall in love.
I can’t remember the last heart-shaped box of Valentine’s Day chocolates I received. Maybe that’s what happens after almost eight years of marriage, or maybe it’s just because we all realized there is a lot better quality chocolate out there than what you get in a pink box from the drugstore.
If that special someone handed me a box of chipotle-bacon truffles, however, I can pretty much guarantee no sappy love cards would be needed. Bacon equals love in my book, and a box of these truffles is all I would need.
Bacon chipotle chocolate truffles recipe
- 12 ounces plus 1 cup chocolate chips (use a combination of semisweet and dark, according to your preferences)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1-3/4 teaspoons chipotle chili powder, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1 tablespoon coconut oil
- 4 slices cooked bacon, 1 tablespoon fat reserved, minced
- In a small saucepan over medium heat, place the heavy cream, vanilla, 1-1/2 teaspoons of chipotle chili powder, the salt and cinnamon. 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.
- Into a bowl, pour the chocolate mixture, 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 it 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, in a small bowl, combine the minced bacon and remaining chipotle chili powder.
- In another small bowl, melt the remaining cup of chocolate chips with the reserved bacon fat.
- Remove the chocolate balls from the refrigerator, dip 1 at a time into the chocolate, remove with a fork, and tap off the excess chocolate on 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 into 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.