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Category: Truffles, bonbons and candies
Preparation time: 3 h 25 min
Makes 24-30 truffles.
INGREDIENTS:
1 tsp green matcha powder
1 cup heavy cream
5 tsp whisky
5 slices cooked bacon
5 ounces dark baking chocolate
Assembly:
Cook the slices of bacon until crispy. Place the bacon slices on paper towels to remove the grease. Set aside to cool.
Once cool, chop the bacon slices to tiny bits.
Chop the chocolate bar finely and place in a heat-safe bowl.
In a saucepan, heat the heavy cream until it boils. Remove from heat and pour the cream over the chopped chocolate. Let it stand for 2 minutes before whisking it until the chocolate is fully melted and smooth.
Add the whisky. Mix until smooth and thoroughly incorporated.
Cover the mixture with plastic wrap and place inside the refrigerator for 3-4 hours.
Take a baking tray and line it with wax or parchment paper. Set aside.
Remove the mixture from the fridge. Using a spoon, take bits from the mixture and shape into small balls. Place the balls in the prepared baking tray. Place the baking tray back inside the freezer for 15 minutes.
Chop the dark chocolate finely and place in a heat-safe bowl. Pop the bowl inside the microwave in 30-seconds intervals, stirring the chocolate after each interval. Repeat until the chocolate is fully melted and glossy.
Remove the ganache balls from the freezer. One by one, dip the balls into the melted chocolate using a toothpick, coating it thoroughly.
Place the coated truffles back on the baking tray. Take the chopped bacon slices and sprinkle on top of the truffles.
Allow the chocolate coating to set before placing the truffles in an airtight container.
Store the truffles inside the fridge until ready to serve.
Category: Truffles, bonbons and candies
Preparation time: 3 h 25 min
Makes 24-30 truffles.
INGREDIENTS:
1 tsp green matcha powder
1 cup heavy cream
5 tsp whisky
5 slices cooked bacon
5 ounces dark baking chocolate
Assembly:
Cook the slices of bacon until crispy. Place the bacon slices on paper towels to remove the grease. Set aside to cool.
Once cool, chop the bacon slices to tiny bits.
Chop the chocolate bar finely and place in a heat-safe bowl.
In a saucepan, heat the heavy cream until it boils. Remove from heat and pour the cream over the chopped chocolate. Let it stand for 2 minutes before whisking it until the chocolate is fully melted and smooth.
Add the whisky. Mix until smooth and thoroughly incorporated.
Cover the mixture with plastic wrap and place inside the refrigerator for 3-4 hours.
Take a baking tray and line it with wax or parchment paper. Set aside.
Remove the mixture from the fridge. Using a spoon, take bits from the mixture and shape into small balls. Place the balls in the prepared baking tray. Place the baking tray back inside the freezer for 15 minutes.
Chop the dark chocolate finely and place in a heat-safe bowl. Pop the bowl inside the microwave in 30-seconds intervals, stirring the chocolate after each interval. Repeat until the chocolate is fully melted and glossy.
Remove the ganache balls from the freezer. One by one, dip the balls into the melted chocolate using a toothpick, coating it thoroughly.
Place the coated truffles back on the baking tray. Take the chopped bacon slices and sprinkle on top of the truffles.
Allow the chocolate coating to set before placing the truffles in an airtight container.
Store the truffles inside the fridge until ready to serve.
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