Text 20145, 59 rader
Skriven 2009-01-26 11:16:00 av FRED A BALL (1:123/140)
Ärende: mm version bacon truffels
=================================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bacon-Chocolate Truffles
 Categories: Candy
      Yield: 1 Batch

           1 3/4 to 2 lbs slab bacon
  1 1/2    Lbs milk or dark chocolate
    1/4 c  Butter
    2/3 c  Evaporated milk
           Dipping chocolate

  Try to get unsliced slab bacon if you can and cut it into 1/4-inch
  dice. Brown the bacon very crispy in a skillet and watch it
  carefully! Tiny dice can go from "brown" to "burnt" in a heartbeat,
  and they do get tiny as they cook.  When the bacon is done, remove it
  from the skillet with a slotted spoon to absorbent paper and allow it
  to cool. It will get crispy and crunchy as it cools.

  Meanwhile, prepare the truffle mixture.  In a double boiler, melt the
  chocolate, butter, and evaporated milk together, stirring until the
  warm mixture is completely combined.  Use as good a chocolate as you
  can afford, because the quality of the truffle is directly related to
  the quality of the chocolate you use.

  When the truffle mixture is smoothly blended, fold in the bacon bits
  until they are evenly distributed in the chocolate.

  Spread the bacony truffle mixture on a heavy ceramic plate and
  refrigerate for a few hours until well-chilled.  The mixture is soft
  even when cold, but at room temperature it will be almost unworkable.
  When completely chilled remove the plate from the fridge and use a
  small melon baller to scoop out small amounts of truffle mixture and
  roll them quickly into balls.  Set the balls aside on a lined baking
  sheet as you go. Work quickly - the mixture can only be rolled when
  it is very cold, and heavy ceramic plate will help keep it cold while
  you work. After all the mixture is rolled, put the baking sheet full
  of truffle balls back into the fridge and chill thoroughly again.

  Melt the dipping chocolate, then allow it to cool until blood warm -
  too hot, and the truffle centers will melt as you try to coat them.
  Dip the chilled truffle centers into the chocolate to coat, and set
  them aside in paper candy cups to cool and harden. Keep refrigerated
  until an hour or so before serving. At room temp, the coating will be
  hard but when bitten into will release the luxuriously creamy centers
  filled with crunchy bacon bits.

  Recipe by Dave and Lynn Sacerdote Posted to NCE by Dave Sacerdote,
  1/2009 ALL RIGHTS RESERVED

  http://davescupboard.blogspot.com/ - Dave's Cupboard - Food and
  Restaurant Reviews; If I post it here in NCE, you'll find it blogged
  with photos at Dave's Cupboard.

MMMMM

---
 þ OLX 2.1 TD þ I'm one of a kind. (Just what kind, nobody's sure.)
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)