Bacon-Chipotle-Espresso Truffles

A smoldering-sweet bite of bacon, chipotle and espresso create a dramtic truffle perfect to 'wow' for any occasion especially Valentine's Day!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 5 hours
Servings 70 bite-sized truffles
Author Toni Dash


  • 1 1/2 cups heavy Whipping Cream
  • ½ cup prepared Espresso
  • 1 tablespoon Chipotle Chiles , ground
  • 1 tablespoon ground Cinnamon
  • ¼ teaspoon Kosher Salt
  • 1/3 cup (approximately 3 thick sliced uncooked) Pepper Bacon; trimmed of visible fat, cooked, drained and finely diced (not crispy)
  • 1 pound good quality Bittersweet Chocolate 70% cacao (I used Scharffen Berger)
  • Confectioner’s sugar (1/2 cup to ¾ cups) and Pearl Dust for dusting the truffles*


  1. Combine heavy cream, espresso, chipotle, cinnamon, salt and bacon in a heavy saucepan. Over high heat bring to a boil. Turn off heat, cover and allow to sit for 2 hours.
  2. Chop the bittersweet chocolate into slivers. Reheat cream mixture to a boil, reduce heat to low; add the chocolate and stir until chocolate has totally melted (about 5 minutes).
  3. Line a 13x9 baking pan with parchment paper. Pour chocolate mixture into pan and cover with plastic wrap. Chill in the refrigerator until set (2-4 hours).
  4. Using a melon ball scoop (1 inch diameter) or round teaspoon, scoop a heaping portion of the truffle and gently roll between palms of your hands to form a ball. Take care to smooth out any creases which will yield a better visual effect when dusted. Place formed truffles on a wax paper or parchment paper lined baking sheet and place in the refrigerator for 10 minutes to chill.
  5. In a flat, small plate sift powdered sugar or place Pearl Dust. Gently roll truffles one by one to fully cover. Return them to the lined baking tray to chill in the refrigerator for an additional 30 minutes before serving. Can be stored in a sealed container in the refrigerator for up to 2 weeks, or frozen in a tightly sealed container and thawed for later use.

Recipe Notes

*A little goes a long way with the confectioners’ sugar and the Pearl Dust. I used 2 vials of Pearl Dust as well as confectioner’s sugar (each on different truffles, not combined on one) to coat the entire batch. Note: the confectioners’ sugar adds a nice contrasting sweetness to the truffles; the Pearl Dust does not add flavor, only ‘bling’! Pearl Dust colors used: Bronze (# 703-214; looks like copper) and Gold (#703-216; looks like bronze). Available online, at cake decorating supply stores and craft stores such as Michael’s.