Saturday, April 3, 2010

Easter Truffles: Peanut Butter Bacon Ganache

These truffles have pretty much all of my favorite foods in one...except for baby back ribs. They take you from sweet to savory and right back to sweet again, just make sure to declare the meat to any of your veggies friends! You'll also need some truffle cups or chocolate molds for these (I got mine at a local crafts store for $1.99). Also, because the sizes of molds vary its tough to say exactly how much chocolate and ganache are needed for your molds, so use your best judgement and make sure you have extra ingredients so you don't run out incase your molds require more. When you pick out your chocolate molds you really want a deep cup-- these are not to be layered, as they wont hold shape and will fall apart. So make sure they are cups (pictured on the right).

1/3 cup Coconut oil
3 squares of 100% chocolate-- try to use a good brand
2 teaspoons of Stevia
2 tablespoons Cocoa Powder

Peanut butter Ganache
1/4 cup Heavy Whipping cream (if dairy free use 100% coconut milk)
1 tablespoon Peanut butter
1/2 tablespoon Cocoa powder
2 slices of Bacon
1 teaspoons Stevia
dash of Salt

Start with the chocolate cups: Place the coconut oil and hard chocolate in a small pan and heat on low. Oil should turn liquid quickly, stir until chocolate also melts. Then add cocoa powder and stevia (you might want to taste to make sure it's to your sweetness-- this can be a personal preference). Remove from heat and let cool for about 10 minutes. Pour small amount into molds. Note that the chocolate is still liquid, while it hardens, mold chocolate to sides of the molds (this may take awhile to harden and stick).
Place heavy whipping cream in a pan and heat on medium low heat. Get cream close to boiling but avoid an actual boil. Add peanut butter and mix throughly, then add cocoa, salt and stevia. Lower temperature to low and stir constantly and ganache will begin to thicken. Cook bacon until crunchy-- either in microwave or pan. Chop bacon into small pieces and add to ganache. Remove ganache from heat and let cool about 10 minutes before adding to chocolate to cups. Place cups in freezer for 20 minutes and allow to harden. Once they have hardened remove and pour remaining chocolate over the top of the cups to seal them off and return to freezer for another 20 minutes. When you're confident they are hardened flip chocolate molds upside down and carefully remove truffles from molds. Then try not to eat them all at once :-)