Make it. Eat it. Love it.
December 31, 2011. An entire year has passed quite quickly leaving behind a trail of memories to be filed away with others from years passed, broken promises waiting to be reborn and kept in the year ahead. Accomplishments put on the shelves and failures swept under the bed. Another birthday celebrated, another Thanksgiving dinner. A new favorite song, movie, food, etc. Much laughter and some tears.
As I reflect on the this past year I am happy to be able to look back on it with no regrets. I have been experiencing life how I always dreamed I would. 2011 has found me living abroad, an experience I always wanted but never thought I would actually have. Traveling through Spain, Turkey, China, Tibet and Germany, countries I can now say I have experienced fully. I have made friendships that are continuing to grow and blossom into something wonderful. I have learned so much about life and about myself through mistakes and through successes. And, I have done it all with the love of my life who this past year I celebrated a one year anniversary with. A year ago this blog was merely a dream and here I am today writing yet another post with another delicious recipe.
Now, before everyone goes on their “New Years diet”, I want to share a little something special to usher in 2012. Bacon. Caramel. Truffles. I have said it before in my caramel and bacon brownie recipe and reiterated it in my bacon chocolate chip cookie recipe ; Everything is better with bacon. And, I stand by that statement with these luscious, melt in your mouth, gooey, decadent, chocolatey truffles.
As you bite into the dark chocolate shell of these beautiful little candies, a smooth sweet caramel rushes into your mouth and as you chew, you catch a slight hint of saltiness and crunch from the bits of candied bacon. Are you swooning yet?
It’s totally ok if you would rather kiss one of these when the clock strikes 12 on New Years eve.
For candied bacon:
8 strips bacon
1/2 cup brown sugar
9 ounces dark chocolate
2/3 cup sugar
4 tablespoons water
3/4 cup cream
For candied bacon:
Pre heat oven to 380F
Line a baking sheet with tin foil and lay strips of bacon on top.
Sprinkle bacon with half the brown sugar.
Bake for 5-7 minutes and flip the bacon.
Sprinkle bacon with the rest of the brown sugar.
Bake for another 5-7 minutes or until a deep brown color.
Make sure the bacon does not burn!
Remove from oven and cool.
Once cooled, chop bacon into small pieces.
In a small saucepan combine sugar and water.
Over medium low heat stir with a wooden spoon until sugar is disolved.
Bring sugar to a boil over medium high heat without stirring until a candy thermometer reaches 315F. The caramel should be a nice amber color at this point.
Remove saucepan from heat and carefully stir in cream until smooth and well combined.
Stir in the candied bacon reserving some for decorating the tops.
Set caramel aside.
In a double broiler melt chocolate.
Once chocolate is melted ‘paint’ into candy molds (bottom and sides) with a paintbrush.
Place molds in the freezer for 2 minutes or until chocolate has hardened.
Remove molds from freezer and carefully spoon some of the bacon caramel into each mold. Careful not to pour caramel to the very top.
Return molds to freezer for another 2 minutes.
Remove molds from freezer and cover the caramel with another layer of melted chocolate.
Let cool in freezer until chocolate has hardened.
Remove molds from freezer and turn out chocolates onto a plate.
Top with remaining candied bacon bits.