This morning I am posting a recipe for Maple Bacon Pecan Truffles that I made for a Bacon-Themed dinner we enjoyed with dear friends a couple months ago.
This was an extremely hard post to write, because I began to write this post over a week ago, but then tragedy struck. The host for that dinner (my husband’s best friend) passed away very suddenly this past weekend, and we have been in shock ever since, grieving his loss. He and his wife were two of our very best friends so we grieve for her, as well. Our comfort comes because our dear friend Richard believed in and knew Jesus, so we know this is a “temporary” loss, because we trust in God’s Word that we will see him again in heaven. How we long for that great reunion!
Richard… this one’s in your honor today, as I know you tried these truffles the last time we shared a meal together. We loved you… with all our hearts, and miss you terribly already.
Soooo… *takes a deep breath** … Here’s how to make these really delicious truffles, (which I adapted from my recipe for Maple Cream Bon Bons) for our Bacon Themed dinner. I figured bacon makes everything better, so that was my inspiration. Here’s what I did:
First, cook 6-7 slices of bacon until VERY crisp.
When bacon is crisp, drain, cool, then crumble or chop it up into very small pieces. Set aside a small amount to be used for garnishing the finished truffles later.
Place the butter, powdered sugar and ,maple flavoring in a large bowl or base of electric stand mixer..
Using an electric mixer, cream these ingredients until fully combined and creamy.
Add chopped pecans and most of the bacon crumbles (set some of the bacon crumbles aside for garnishing truffles later). Mix well until combined. Refrigerate mixture for a while to let it chill and firm up.
Once mixture is chilled, shape the mixture into 1″ balls, by rolling them between your hands. Place dough balls onto a wax paper covered cooking sheet, then place them into freezer for 1/2 an hour to firm up again. Remove truffles from freezer and carefully dip each one into the melted chocolate/butterscotch coating. My picture turned out blurry (sorry), but I use a toothpick inserted into truffle to dip into the chocolate, and a spoon to help cover each one.
Dip each truffle completely in chocolate, then place onto wax paper or aluminum foil. Use another toothpick to help pull the first toothpick out of the truffle. See the little holes on top of the chocolate covered truffles? Repeat until all truffles are coated.
Spoon a little melted chocolate over the hole created by the toothpick to cover it up. Then sprinkle a few bacon crumbles over the top to garnish.
Let the finished truffles sit for a while (at least half an hour), to allow the chocolate to firm up, then place them into little candy sized paper wrappers, as shown. Keep truffles in a covered container in the refrigerator until you are ready to serve.
Here’s an inside view… they are at their very best served chilled!
Hope you enjoy them. The maple, pecans, bacon, chocolate and butterscotch flavors make this an INCREDIBLY delicious truffle, and they really aren’t that hard to make, either!
God Bless You. Have a great day. Hold your family and friends close. Let them KNOW you love and care for them. Life IS short.
- 1 cup butter (2 cubes)
- 3½ cups powdered sugar
- 3 Tablespoons Maple flavoring
- 1½ cups pecans, chopped (may substitute walnuts)
- 6-7 slices bacon, cooked crisp, and crumbled (reserve some to garnish finished truffles)
- 2 cups semi-sweet chocolate chips
- 1 cup butterscotch chips
- Cook bacon slices until very crisp. Drain, then crumble or chop into small pieces once cooled. Set aside.
- In a large bowl, use an electric mixer to cream the butter, powdered sugar, and maple flavoring until smooth.
- Stir in chopped pecans and most of the bacon crumbles (remember to save some for garnishing the finished truffles!)
- Place bowl in refrigerator for half an hour to let it firm up a bit.
- When chilled, shape the dough into 1 inch balls, by rolling the dough between your hands (yes, it might be a bit messy...) Place the dough balls onto a wax paper or foil lined baking sheet and place into freezer for about half an hour or so. (You want the dough to be very chilled before dipping in chocolate).
- While dough is in freezer, make the chocolate/butterscotch coating. In a microwavable bowl, melt the chocolate and butterscotch chips (30 seconds on HIGH. Stir. 30 seconds on HIGH. Stir again. Watch carefully so that you don't burn the chocolate. At this point the chips should be melted and smooth after stirring the second time; if not, microwave an additional 15 seconds, then stir again.
- Dip dough balls into coating mixture one at a time (I insert a toothpick into the dough ball, dip, cover with coating then remove, allowing the excess to drip back into the bowl. You may find it helpful to use a spoon to help coating the truffle. Place each coated truffle onto wax paper or foil-lined baking sheets. Remove the toothpick after each one, and re-use on the next truffle.
- When all have been coated, hide the toothpick hole with a small bit of chocolate coating, then sprinkle (while it is still wet) with a few bacon crumbles for garnish.
- Let truffles sit until chocolate firms up. Place each truffle in a candy paper wrapper, if desired. Store in a covered container in refrigerator until chocolate has hardened and is ready to serve. These truffles are at their best when completely chilled.