Maple. Bacon. Truffles. Yes, lovelies. It’s a real thing and it’s magnificent. What’s better than a maple bacon truffle? Maybe a maple bacon truffle served up by a shirtless Jason Momoa. But, since that’s probably not going to happen, let’s just make them and serve ourselves! These maple bacon truffles are ridiculously rich, creamy and delicious. You might be surprised just how easy they are to make, too. Don’t worry, I’ll walk you through everything so that your truffles turn out perfectly!
I do highly recommend grabbing one of my favorite baking tools – the OXO Medium Cookie Scoop. First, I use this EVERY time I make cookies, so they are the same shape and same amount every time. I don’t know how I survived by putting spoonfuls down, before using this. When you want candies (like these maple bacon truffles) and cookies to be uniform in shape – this will be your best friend in the kitchen.
Can we make these things already? Let’s do it!
* 1/4 cup butter (softened) – don’t skimp and use margarine. Use the real stuff because it matters!
* 1 heaping tablespoon maple syrup
* 1 1/2 cups powdered sugar (sifted)
* 1/4 teaspoon maple extract
* 1 teaspoon vanilla extract
* 4-6 strips of bacon (well done)
* 2 additional strips of bacon to eat while you bake
* 1 package milk chocolate candy coating (you could also use chocolate chips for this)
Cut your bacon up into tiny pieces by stacking them on top of each other, cutting twice horizontally and then dicing them vertically. Place them in a hot pan over medium-high heat. You want these crunchy and crispy, and cutting them prior to cooking will help with that.
While your bacon is cooking (be sure to stir it around a bit every once in a while), mix the butter, maple syrup and powdered sugar until creamy. It will take a little bit of patience, so just keep mixing.
Once that’s nice and creamy, add in your extracts and mix those in really well.
Pat your bacon with paper towels, after it’s cooled. Set aside a few of the pretty, larger pieces for the topping on the truffles. Take the rest of the bacon and using your fingers, crumble up the little pieces into smaller pieces. You want a mixture of crumbs here.
Add those to the creamy mixture you just made and blend it in until it’s fully incorporated.
You’ll probably notice that there isn’t a whole lot of mixture. You should be able to make about 10-12 truffles from this. I don’t recommend doubling the recipe, as it’s harder to incorporate the ingredients to make them creamy. Just start over with a fresh batch if you need more.
Place the mixture in a small bowl and refrigerate for about 20 minutes. Use your cookie scoop for an even sized amount every time. Use your hands to roll them into perfectly shaped balls. Set them on a cookie sheet or freezer-safe Tupperware, lined with wax paper. Take a toothpick and stick in down into the center of each ball, so it’s at least halfway into the ball. Freeze for 20 minutes
Melt your milk chocolate candy coating or milk chocolate chips until creamy. Take the truffles out of the freezer, and using the toothpick, dip them into the chocolate. Use a spoon to cover the tops of them, while you hold the toothpick. Set on a cooling rack with paper towels under it, so the excess chocolate can drip off. Top with pieces of bacon and leftover crumbs. Once it’s done dripping, pick the truffles up by the toothpick and place them back on the wax paper to fully dry. If you don’t let them drip, you’ll have a puddle under each truffle. If you leave them on the cookie rack too long, the chocolate will harden around the wires of the rack, and you’ll have a hard time getting them off.
And that’s it! Have fun with this recipe, and let the kids help during the process!
Hungry for more? Check out more fun recipes!
Jeni’s Disclaimer: I’m just a regular girl. I love to drink wine while I bake. I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.