Bacon Potato Chip Truffles Food

BACON-PECAN CHOCOLATE TRUFFLES

Steps:

• Place dark chocolate chips in a small bowl. In a small saucepan, heat butter and cream just to simmering. Pour over chocolate; stir until smooth. Stir in bacon. Cool to room temperature, stirring occasionally. Refrigerate, covered, 1-1/2 hours or until firm enough to shape., For coating, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Stir in maple flavoring. Cool completely, stirring occasionally, about 1-1/2 hours., Shape dark chocolate mixture into 1-in. balls. Dip truffles in maple mixture; allow excess to drip off. Roll in pecans; place on a waxed paper-lined 15x10x1-in. baking pan. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

PEANUT BUTTER AND POTATO CHIP TRUFFLES

Steps:

• Line a baking sheet with parchment paper. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed until smooth, 1 to 2 minutes. Gradually add the confectioners' sugar, then the vanilla; beat until the mixture comes together in clumps, 1 to 2 minutes. Add the crushed potato chips and beat until combined.
• Roll the mixture into tablespoon-size balls (about 36); arrange on the prepared baking sheet. Refrigerate while you melt the chocolate.
• Put the chocolate in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Let melt, stirring occasionally, about 10 minutes. Remove the bowl from the saucepan. One at a time, dip the truffles in the melted chocolate with a spoon, letting the excess drip back into the bowl, then return to the baking sheet. Push a large potato chip piece into each truffle. Refrigerate until the chocolate sets, at least 15 minutes, or freeze until ready to serve.

POTATO CHIP BACON BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment, leaving a 3-inch overhang on all sides. Spray the parchment with cooking spray.
• Put the bacon in a cold, medium skillet, then turn the heat to medium high and cook, stirring often, until very crispy, about 10 minutes. Drain on paper towels and crumble. Reserve the fat in the skillet.
• Melt the butter in the skillet with the bacon fat over medium heat. Add the sugar and stir until starting to dissolve, about 1 minute.
• Beat together the cocoa powder, vanilla, baking powder, salt and eggs in a large bowl until smooth, then beat in the butter mixture. Add the flour and stir until just incorporated. Stir in the chocolate chips, half of the bacon and 1 cup of the potato chips. Scoop into the prepared baking pan and smooth with an offset spatula. Sprinkle with the remaining bacon and chips, pressing them lightly onto the surface of the batter.
• Bake until a toothpick inserted in the center of the brownies comes out with a few crumbs adhering, 25 to 30 minutes. Cool in the pan, then transfer to a cutting board and cut into 16 squares.

TRUFFLED POTATO GRATIN

Steps:

• Combine 2 cups cream, chopped thyme, black peppercorns, and 3 garlic cloves in heavy medium saucepan. Bring to simmer over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add remaining 2 garlic cloves. Cover; simmer 5 minutes. Strain cream into bowl.
• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Arrange 1/4 of potatoes in even layer in dish. Sprinkle with salt and pepper. Scatter 1/4 of truffle slices over. Spoon 1/4 of cream over. Repeat 3 more times, sprinkling any truffle liquid from jars over potato layers. Pour 2 cups cream over. Press potatoes firmly to compact. Cover dish with foil.
• Bake gratin 1 hour. Uncover and bake until top is brown, potatoes are tender, and cream bubbles thickly, about 20 minutes longer. Let stand 10 minutes before serving.

BLUE CHEESE AND BACON TRUFFLES

Steps:

• Place the bacon in a medium skillet and heat over medium heat. Cook the bacon until almost entirely crispy, about 10 minutes. Add the shallots and cook for an additional 2 minutes. Using a slotted spoon, scoop the bacon mixture into a medium bowl. Add the cream cheese and gorgonzola and mix well with a rubber spatula. Using a 1-tablespoon ice cream scoop, scoop little balls of the cheese mixture and roll them between your palms to smooth. Place on a plate, cover and refrigerate for at least 1 hour.
• When ready to serve, allow the balls to sit at room temperature for 5 minutes. Mix together the pretzels and chives in a small bowl. Roll the truffles in the crushed pretzel mixture and serve.

BACON POTATO PUFF

Steps:

• In a skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In a bowl, beat egg yolks until light, about 2 minutes. Beat in onion, mustard and pepper. Place potatoes in a bowl; fold in egg yolk mixture. set aside 2 tablespoons bacon. Fold cheese, parsley and remaining bacon into potatoes. In a small bowl, beat egg whites until stiff; fold into potato mixture., Transfer to a greased 1-qt. baking dish. Sprinkle with reserved bacon. Bake, uncovered, at 325° for 45-50 minutes or until set and edges are golden brown. Serve immediately.