Maple Bacon Chocolate Truffles

Chocolate truffles stuffed with maple cream and topped with candied bacon… what more can you ask for?

Maple Bacon Truffles  Maple Bacon Truffles

Yesterday’s Lemon Ginger Scones were all about me and the kind of baked good that might make me swoon. These Maple Bacon Truffles were created with Shawn in mind. That’s not to say that I didn’t enjoy them too – they’re pretty awesome – but the look on his face when I set down a platter of truffles and a glass of whiskey? Priceless.

Maple Bacon Truffles

I’ve been looking for an excuse to make chocolate truffles ever since the chocolate making class I took last fall, so when Jones Dairy Farm suggested that I might try using bacon in a Valentine’s dessert, it didn’t take me long at all to figure out what I wanted to make. Of course I wasted the better part of a week trying to perfect a chocolate and banana ganache before switching gears and deciding to go with a maple filling instead. The ganache tasted amazing, but I was having some pretty serious textural issues with it. It’s all for the best tough because oh boy… this maple filling is dangerous! It’s basically a cross between maple sugar candy and maple fudge. It’s crazy sweet and super maple-y and it pairs really, really well with the smokey, salty bacon.

(Nutritionally, these are just about on par with commercial truffles, butI’m not even going to pretend for a second that they’re healthy. They’re delicious little balls of sugar and fat and are definitely a once a year treat that are best shared. I’ll get back to healthy recipes next week – promise!)

Maple Bacon Truffles

3.5 from 2 reviews
Maple Bacon Truffles
Prep time
Total time
Serves: 12
For the candied bacon:
  • 4 ounces Jones Dairy Farm® applewood smoked bacon
  • 2 tablespoons brown sugar
For the truffles:
  • 1 cup sweetened condensed milk
  • ⅓ cup brown sugar
  • ¼ cup maple syrup
  • 1 teaspoon butter
  • ½ cup chocolate candy melts
For the candied bacon:
  1. Line a baking sheet with parchment.
  2. Cut the bacon into ¼-inch squares. Cook until very crisp; drain on paper towels. Add the brown sugar to a clean, dry pan set over high heat. Keep a close eye on the sugar, as soon as it starts to melt, stir it constantly. As soon as all of the sugar has melted, stir in the bacon. Spread in a thin layer on the parchment and let harden. Crumble.
For the truffles:
  1. Add the condensed milk, brown sugar, maple syrup, and butter to a saucepan set over medium high heat. Bring to a boil; reduce heat to low and cook until it resembles a thick caramel sauce, about 7 minutes. Test for doneness by dropping a small amount of the maple cream into a glass of cold water – it should solidify into a soft, pliable ball. Chill thoroughly, until the fudge solidifies/hardens.
  2. Melt the candy melts according to the directions on the package. Working quickly, roll teaspoons full of maple fudge into balls, then use a fork to dip it into the candy melt. Let the excess chocolate drip off. Top with crumbled candied bacon.
Nutrition Information
Calories: 178 Fat: 7.7 Carbohydrates: 21.9 Fiber: 0 Protein: 5.7

 I created this recipe for Jones Dairy Farm. Thank you for supporting the brands that keep me inspired in the kitchen.


  1. MAGIC pure magic! Salty bacon, sweet chocolate and the smooth texture of a truffle! That is all that can describe this! LOVE it! Pinning for later. It’s always good to make something decadent from time to time.

    • Lauren Keating says:

      Thanks – and I agree! We definitely need to treats ourselves once in a while. It’s all about balance. :)

    • I have to admit I was drawn by this recipe. I have a BBQ tonight and we made these. The inside is delicious, the bacon is delicious, but the truffle part never reached a consistency to roll it. It’s like a very soft, sticky, fudge. We boiled it for nearly a half hour and it never changed consistency. I have no idea what to do with it, as I can’t dip it in chocolate. Awesome in theory, terrible in practice.

      • Lauren Keating says:

        I’m so sorry that you’re having trouble with this recipe! The filling is very fudge-like, but you should be able to roll it. It’s very soft when it’s warm though (like thick caramel sauce) – did you do the test where you drop it into a glass of ice water? It should firm up enough to scoop once it’s been chilled.

  2. These look amazing! I love the flavors you have paired together. So excited that this is gluten-free too!

  3. These look so good! What a perfect Valentine’s Day treat!

  4. Oh baby if I ever meet the day I need to win a guy’s heart over, these will be my secret weapon. Or vice versa. I can easily be swooned myself with these truffles.

  5. This is awesome, Laura :)
    I haven’t braved bacon desserts yet, but this is really making me want to!

  6. Incredible. Funny enough this is making me swoon. Not so sure it would make my other half go nuts.

  7. I can’t wait to attempt a low carb version of these!!!

  8. They’re way better than commercial truffles! Imagine what kind of preservatives they’d have to add because of the bacon. ;)

    And they look and sound perfect! I need more bacon in my life, for sure.

  9. YUM!! Definitely pinning these for my honey’s birthday!

  10. I’m going to have to walk extra on the treadmill for these but it will be so worth it!

  11. Oh goodness those are gorgeous! Salty, sweet, chocolatey, creamy! Yum!

  12. So creative!! I love maple and bacon together – can’t go wrong with salty and sweet. These remind me of pancakes and bacon but in a truffle – so genius!

  13. yes please… you had me at bacon :)

  14. Mmmm bacon! Love the easy truffle recipe. Hope you had a nice Valentine’s Day weekend!

  15. oh wow – these look amazing! It makes me think I should have used candied bacon when I made my chocolate bacon truffles a short while back. Thanks for sharing!

  16. Now I want a plate of these truffles with a glass of whisky! That sounds like perfection! First off, FABULOUS flavour and texture combo for your truffles (that bacon – I swoon!). You coated them so beautifully with the chocolate (mine always look super misshapen) and these photos are gorgeous.

  17. G’day and yum! Everything tastes better with bacon eh?
    Cheers! Joanne

  18. Drooling on my keyboard, here.

  19. I’m not a big sweet eater but I do love the mix of salty and sweet so these are right up my alley, Lauren. That you added bacon just increases my love.

  20. These look delicious, I still haven’t got on the bacon and chocolate bandwagon but this recipe has convinced me I need to try it. TFS!

  21. There are just no words! Amazing!

  22. Andy Upton says:

    I can’t get hold of “Chocolate Candy Melts”.
    Can I use an ordinary melted chocolate bar instead ?

  23. So, I am working these tonight and the middle turned out very much like a caramel. Is that how it is supposed to be or more like a smooth ganache type texture? I did feel like i had to keep it on the heat for about 23-25 minutes (stirring). But I don’t feel like it is a fudge texture at all. I am not sure what I did wrong…It tastes good, but will just be VERY chewy once cooled. Suggestions ?

Leave a Comment


Rate this recipe: