Maple Bacon Chocolate Truffles

4.15 from 7 votes

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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

Maple Bacon Chocolate Truffles 1

Maple Bacon Truffles

4.15 from 7 votes
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Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 12
Calories: 178kcal
Author: Lauren Keating


For the candied bacon:

  • 4 ounces Jones Dairy Farm® applewood smoked bacon
  • 2 tablespoons brown sugar

For the truffles:

  • 1 cup sweetened condensed milk
  • cup brown sugar
  • ¼ cup maple syrup
  • 1 teaspoon butter
  • ½ cup chocolate candy melts


For the candied bacon:

  • Line a baking sheet with parchment.
  • Cut the bacon into 1/4-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:

  • 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.
  • 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 Facts
Maple Bacon Truffles
Amount Per Serving
Calories 178 Calories from Fat 69
% Daily Value*
Fat 7.7g12%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.

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

By on February 14th, 2014

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

38 thoughts on “Maple Bacon Chocolate Truffles”

  1. Im having crazy troubles trying to make balls of the truffle insides, and thought it might be worth forming the entire mixture into the bottom of a rectangular pan and freezing it, then cutting the block into squares before dipping in the chocolate. Just a couple questions.. 1. Will the mixture be okay if i freeze it to a solid state? 2. Will it be able to be removed from parchment paper if i try this?

    • Had to freeze the maple mixture just to be able to work with it. This was very time consuming, i had to remold the balls 2-3 times and keep moving them back into the freezer just so i could handle them and they wouldnt just turn to blobs, then scraped them with a metal spatula out of the pan i had them in, and be super quick to dip them in the chocolate, phew!.. but the finished product is really something special!

  2. I made these and yes, they were a bit messy to work with but the result was well worth it! I made about 8 flavors of truffles for gifts and these were my hubby and my fav. It’s fun to be gooey! Thanks for the recipe

  3. 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 ?

    • Mine was like a thick caramel when it were hot, but more like fudge once the filling was chilled.

  4. I tried these today but they were a disaster 🙁
    They wouldn’t form into a ball and the texture was gritty

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

    • Yes, you can use normal chocolate instead of candy melts (as I often do since I’m not a fan of the latter) but you need to temper it so it can set properly. Break your bar into chunks evenly-sized as possible, then set aside a few to “seed” it later. Melt the rest over a double boiler or in 20-second bursts in the microwave (stirring after each run, even if it doesn’t look melted at all). When fully melted, take it away from the heat source and stir it a bit before adding your reserved seeding chunks. Keep stirring until the chunks melt and you should be left with a shiny, thickened bowl of chocolate ready for dipping, pouring, etc. Hope this helps!


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