Yield
Makes 18 to 20 truffles
Time
15 minutes prep, 15 minutes cooking, 30 minutes, plus chill time total
These addictive truffles were inspired by some served at the prestigious Magnolia Grill in Durham, North Carolina, a restaurant known nationwide for its innovative desserts. Whereas the chef there uses dry-roasted peanuts, I much prefer the large, toothsome, regular goobers I order routinely from Aunt Ruby's in Enfield, North Carolina (1-800-843-0105), and for even smoother and richer texture, I do add butter to the chocolate. If ever the affinity between bacon and peanut butter and/or chocolate were questioned, these truffles serve as undeniable proof. Stored in an airtight container, the truffles keep in the refrigerator up to about a week and are best served slightly chilled.

Ingredients
  • 6 slices lean streaky bacon
  • 4 ounces salted peanuts (about 1/2 cup)
  • 1 tablespoon sugar
  • 1/4 cup smooth peanut butter
  • 4 tablespoons (1/2 stick) butter
  • Six 1-ounce squares semisweet chocolate
  • 1/2 cup cocoa
Instructions

1. In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and let cool completely.

2. In a blender or food processor, combine the bacon, peanuts, and sugar and grind to a fine texture. Transfer the mixture to a bowl, add the peanut butter, and stir till well blended and smooth. Cover with plastic wrap and chill about 1 hour.

3. Roll the mixture into balls about 1 inch in diameter, place on a baking sheet, cover with plastic wrap, and chill about 30 minutes longer.

4. Meanwhile, combine the butter and chocolate in a small saucepan and stir over very low heat till melted and smooth. Remove from the heat and let cool till warm. Sift the cocoa into a bowl.

5. Coat the balls completely in the melted chocolate, dredge thoroughly in the cocoa, and store in the refrigerator till ready to serve.

Excerpted from The Bacon Cookbook: More Than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas (John Wiley & Sons, Inc., 2007). Copyright 2007 by James Villas.