Posts Tagged ‘Whiskey’
I decided to take 3 of my favorite food groups – Whisky, Bacon and Chocolate and combine them into one over the top crazy decadent dessert.
These are not your everyday truffles.
- 20 oz best quality semi sweet chocolate chopped finely
- 1 cup heavy whipping cream
- 2 oz Forty Creek Whisky
- 1 tsp vanilla
- 1 cup semi sweet/dark or milk chocolate chocolate melted
- 8-12 slices pig candy finely chopped
Place the 20 oz of chocolate in a large glass bowl. Heat heavy whipping cream to a simmer. Pour cream over chocolate and add vanilla and whiskey. Let sit for a couple of minutes. Using a rubber spatula stir until the chocolate, whiskey, vanilla and cream are mixed well. Place in fridge for minimum of 4 hours or even better overnight to set up. Using a melon baller or small ice cream scoop portion out the truffles. Place on baking sheets covered with parchment. Place in fridge for 1 hour to harden. Dip truffles into melted chocolate (I use a couple of fondue forks for this) and top with finely chopped pig candy. Place on parchment paper to set and chill or freeze until serving. You can also substitute the whiskey for rum or other extracts to change the flavor profile.
Makes approximately 40/50 truffles
Bacon + Whiskey + Maple = Awesome Combination.
The possibilities are endless after you make this. Eat it straight up, in ice cream, cakes, cookies, bacon brownies, garnish for a cocktail & so much more….
I tried a few versions to get to this point of whiskey/bacon happiness. This was the easiest most impactful version where the whiskey was not diminished after smoking or baking.
1/2 pound thinly sliced bacon
1 cup Crown Royal Maple Whiskey
1 cup light brown sugar
1 -3 tsp cayenne pepper (adjust for your heat preference)
1/4 tsp finely ground black pepper
In a plastic container or glass bowl pour the whiskey over the bacon. Make sure the bacon is fully submerged and place in the fridge overnight.
The following day in a small bowl mix the brown sugar, cayenne and black pepper.
Preheat your oven to 350F or your grill to 250F/300F (Indirect)
If using an oven : Line a baking sheet with foil and place a baking rack over the tray. Spray baking rack with non stick spray. Place the bacon strips on the baking tray and sprinkle on the brown sugar/pepper mixture.
If using a BBQ or grill indirect- try frogmats. Or you can still use the baking sheet & foil combo as above.
Times will vary – in the oven approx 20-30 minutes or on the grill indirect approx 45 minutes to an hour until the brown sugar has been thoroughly absorbed and the bacon crisps
When you remove from the oven or grill let the bacon rest for 1 hour to dry out. Fantastic in so many things or on its own.