Bacon & Biscoff Truffles
Learn how to make this Bacon & Biscoff Truffles recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
10
Cook In:
None
Prep In:
40 minutes
Method:
None
Introduction
Bacon & Biscoff Truffles
By: Sous Chef Myka
Regular truffles are great. But these Bacon & Biscoff Truffles? Truly mouth-watering. With Biscoff cookies and crispy bacon, these little truffles pack a sweet and salty punch.
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8 slices bacon
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5oz Biscoff cookies
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1 & 1/4 cup Biscoff cookie butter
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3oz mascarpone
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8oz white chocolate wafer melts
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Flaky salt for garnish
Bacon & Biscoff Truffles
Hi Chefs, Myka here 👋
If you think regular ole’ truffles are great, we’re here to shake things up with these Bacon & Biscoff Truffles. Start by preheating your oven, and lining a baking sheet with aluminum foil. Cook your bacon until it’s crispy, and then set it on a paper towel lined plate.
Next, add Biscoff cookies into the food processor, and pulse until they’re finely ground. In the bowl of a stand mixer, add Biscoff cookie butter and mascarpone. Mix thoroughly, before dicing the bacon and adding that to your stand mixer. Add some of the cookie crumb mixture (reserving three tablespoons), and mix on low until combined.
After that, grab a cookie scoop, and scoop out balls of dough, placing them on a tray or baking sheet. Once you’ve scooped all of your truffles, place them in the freezer for 30 minutes. Meanwhile, melt white chocolate with Biscoff cookie butter. Add your frozen truffles to the melted chocolate, coating them completely. Place each truffle on a parchment-lined baking sheet.
When you’re finished, you can drizzle any excess chocolate on top (using a piping bag or just a fork). Finish these off by sprinkling them with the reserved cookie crumbs and flaky salt.
Happy cooking!
Step by Step Instructions
Step 1
Preheat the oven to 400℉.
Step 2
Line a baking sheet with aluminum foil and place 8 slices of bacon on the sheet. Cook until well-done and crispy, then remove to a paper towel lined plate to drain.
Step 3
In a food processor, pulse 5 oz of Biscoff cookies, approximately 17 cookies, until very finely ground. Set aside.
Step 4
In the bowl of a stand mixer, fitted with the paddle attachment, add 1 cup of Biscoff cookie butter and 3 oz of mascarpone. Mix until thoroughly combined.
Step 5
Dice the bacon and add it to your stand mixer.
Step 6
Reserving 3 tablespoons, add the remaining cookie crumbs to your stand mixer and mix on low until combined.
Step 7
Using a 1 inch cookie scoop, scoop out balls of dough and place them on a parchment lined tray or baking sheet.
Note: You may have to freeze the dough for 10 minutes if you find the batter to be too soft to take shape.
Step 8
Continue to do this process until no dough remains, making approximately 20 truffles.
Step 9
Place in the freezer for 30 minutes for the dough to freeze.
Step 10
Melt 8 oz of white chocolate wafer melts with ¼ cup of Biscoff cookie butter in 30 second increments, stirring in between each, until melted and completely smooth.
Step 11
Add a frozen truffle into the melted chocolate and use two forks to coat it completely. Lift the truffle to allow excess chocolate to fall and return it to the parchment lined baking sheet.
Step 12
Once all of the truffles are completed, add the remaining chocolate to a piping bag and drizzle a pattern on top. Alternatively, you can use a fork to drizzle the chocolate.
Step 13
Finish the truffles by sprinkling with the reserved Biscoff cookie crumbs and flaky salt.
Step 14
The truffles will store in the refrigerator for up to 2 weeks.
