Hey there, and welcome back to another week on my blog.
This week has been a whirlwind of surprises, and it threw a few of my plans off track. Despite the chaos, I managed to whip up some new blog content and indulge in a little dessert-making due to some late season golden raspberries. I made the tastiest Raspberry Almond tart that I enjoyed so much. I’ll have that together here on the blog in a few days, but I did throw a short reel onto Facebook if you’re curious.
I recently put out a call on Twitter for potential collaborations on a shared blog experience, a strategy I have read can enhance domain authority. Additionally, I feel we all benefit when we uplift and support one another. It’s a win-win for everyone!
One of the people to reach out was Warren, a talented creator based in Germany. Warren is an experienced marketer, SEO expert, multiple book writer, as well as chef! What an exciting collaboration! He generously shared his recipe for dark chocolate, bacon, and balsamic truffles, which immediately piqued my interest. His recipe looks incredible!
I excitedly went out and bought some fantastic Callebaut chocolate on Friday. However, life had other plans for some of my ingredients, as they mysteriously disappeared (read: were devoured by unwitting family members who didn’t realize the chocolate’s destiny). I could have trudged through the snow for more chocolate. But, in the world of cooking, adaptation is key, so I decided to put my twist on Warren’s original recipe. I knew I had some plain Lindt bars in the cupboard leftover from s’mores.
Warren’s truffle recipe also called for wine and cream, which I no longer consume (apologies to France!) so I knew from the get go that I would need to make some adaptations. Instead, I crafted a unique concoction using chocolate, bacon, and coconut milk, utilizing the ingredients I had on hand. It turned out to be a delightful and surprisingly different truffle recipe.
That’s the beauty of cooking – it’s all about improvisation and making the most of what’s available. So, I gathered my ingredients and got to work.
First your going to want to infuse your coconut milk with the cinnamon and cloves. While that’s happened, chop your chocolate and add your bacon fat to it
Add the hot coconut milk to the chopped chcolate. Mix thoroughly but gently. Pour into a shallow glass pan and set in the fridge.
Once mixture has hardened, use 2 spoons to form the mix into balls, then roll in cocoa powder.
Or you can use a mold to make fun seasonal shapes. 💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀
Chocolate, Bacon & Coconut Truffles
Ingredients:
- 150 grams chocolate (dark preferred, or whatever you have will work too 😉)
- 25 grams bacon fat
- 1/2 cup coconut milk (the solid part from a can)
- 1 cinnamon stick
- 4 cloves
- ⅓-½ cup cocoa, for rolling the balls
Instructions:
- In a small pot, combine the coconut milk with the cinnamon stick and the cloves. Bring to a simmer and hold for 5 minutes. Turn off the heat and allow it to infuse for 5 minutes.
- While the coconut milk is infusing, chop the chocolate and add it to a metal bowl with the bacon fat.
- Pour the hot coconut milk over the chopped chocolate and bacon fat mixture and mix slowly with a spatula.
- Pour the mixture into a shallow glass pan and set in the fridge for 30 minutes or so.
- Remove from the fridge and use 2 spoons to scoop the mixture into balls.
- Drop the balls into the cocoa powder or icing sugar and then use your hands to roll them into a ball. You could also press them into a mold that’s been lined with cocoa powder. Place them onto some wax paper boxes and keep in the fridge.
- Enjoy within a week.
In the world of cooking and blogging, flexibility is key, and this week’s culinary adventure was a testament to that. Despite a few unexpected bumps in the road, the outcome was nothing short of delightful.
Warren’s dark chocolate, bacon, and balsamic truffles, while not entirely replicated in my kitchen, inspired a unique creation of chocolate, bacon, and coconut milk truffles. The unexpected twist turned out to be a revelation in flavour.
Cooking is all about adapting, making the most of available ingredients, and finding joy in the process. Sometimes, it’s the mishaps and diversions that lead to the most remarkable discoveries.
THANK YOU 😃
Thank you so much Warren for joining me on this week’s journey through the culinary realm. Please go and check out Warren’s blog, his books, his poetry, and the rest of his website which is filled with hours of entertainment. I am happy to have met someone with such a dynamic skillset.
And don’t worry if bumps appear in the road! Remember, in the world of cooking, the unexpected can often be the most delicious surprise. Chocolate chip cookies were made by mistake- don’t forget that!
Stay inspired, keep experimenting, and see you soon for more exciting culinary adventures! 🍽️✨
Chef Sarah 
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