Phoebe Lawless, a pastry chef at the Magnolia Grill in Durham, North Carolina, invented these unusual but delicious truffles.
- 6 strips very crisp, cooked bacon, well drained
- 1⁄2 cup salted dry-roasted peanuts
- 4 tsp. sugar
- 1⁄4 cup smooth peanut butter
- 8 oz. (1 1/4 cups) semisweet chocolate chips
- 1⁄4 cup quality unsweetened cocoa powder
- Put bacon, peanuts, and sugar into a food processor and puls until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter, and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
- Line a cookie sheet with parchment or waxed paper and set aside. Roll peanut butter mixture in 1″ balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.
- Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into antoher bowl and set aside.
- Working with a few of the peanut butter balls at a time, roll them int he melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Bring to room temperature before serving.