Bacon slices are easier to separate when you’re frying them and the fat begins to melt. Use a fork or tongs to nudge the slices apart.
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Homemade Truffles – 15-20 pieces, depending on how large you make them
6 ounces semisweet chocolate
1/3 cup heavy cream
2 teaspoons butter
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder or powdered sugar, plus more if needed
Mini paper baking cups, optional
Melt the chocolate in a small, heavy pot or frying pan over very low heat, stirring constantly. When it’s half melted, turn off the heat and stir so the residual heat will melt the rest.
Add the cream and butter and stir until the butter has melted. Add the vanilla and stir for 1 minute, or until the mixture is thick and glossy. Refrigerate, covered, for 1 to 1 1/2 hours, or until firm.
Put the cocoa and/or powdered sugar in a small bowl(s). Set out 2 large plates.
Remove the truffle mixture from the refrigerator. Scrape a teaspoon across the top of the chocolate mixture and manipulate it into a ball up to 1 inch in diameter. If it starts to crumble, use your hands to shape it. This is messy but effective. Set the truffles on one plate.
Place the mini paper baking cups, if using, on the second plate. Gently put a truffle in the cocoa or powdered sugar and roll it around so the surface is covered. Then transfer it to a paper cup, if using, or directly onto the second plate. Repeat until all the truffles are coated with cocoa or powdered sugar.
Store, covered, in the refrigerator for at least 30 minutes before serving. Truffles will keep for about a week.