Make these for your Valentine! Hand-Rolled Bacon Truffles from Silver Oak Winery

Looking to wow your beau? I gotcha covered.


These are so indulgent, extremely rich, savory, & super fun to make. In fact, Erik even joined me as we were rolling them.

Before we get into the recipe, I will fully admit I bit off a lot more than I could chew with the cookbook club. I figured a few recipes a week, easy enough, right? Well, no. So I am changing it up a bit and doing one recipe a week. I knew the first month would be full of trial & error, so I wanted to keep y’all in the loop.

Okay so back to the recipe.

Silver Oak gets cheeky with these truffles. As they state in the recipe, chocolate truffles were made to look like the rare & highly prized truffle fungus. To forage these truffles, they were hunted with pigs who can sniff them out naturally… however, they found it a delicacy and would eat them first! So Silver Oak turned the tables and put the pig in the truffle vs the other way around.

these truffles use only 8 ingredients. Though they are bacon truffles, you can easily omit the bacon to make it vegetarian. If you want to make these vegan, omit the heavy cream for coconut milk.

These are also super easy because you can make the truffles beforehand & keep in the fridge until you’re ready to roll them. Want to have a fun sexy dessert for Valentine’s? Make these tonight & roll them out on Tuesday together!

They do get a bit messy, but that’s half the fun, right?

As far as the bacon, you cook it in the oven over foil until crispy. This is one of my favourite bacon tricks in the book. It makes clean up a cinch {aka just throw out the foil} & you have full control on how much you want to cook them.

This is purely a texture preference.

Want truffles with a crisp to them, cook them extra crispy – appx 20-25 minutes. Want truffles to melt in your mouth, cook them until tender, but fully cooked – appx 15 minutes. After they cook, be sure to save a tablespoon of the rendered fat, and then mince them into bite size pieces. Easy.

Afterwards, you make the truffles. It is as easy as can to be. You place all the ingredients but the chocolate over medium heat and simmer. Once simmered, remove from heat, add chocolate & fully stir until combined. Transfer to a bowl & then let it set in the fridge for at least three hours.

I LOVE these Pyrex mixing bowls. They are extremely useful, but they also come with lids which makes storage super easy. I use them daily with cooking & baking. Pyrex is the best because they are known for their durability. As mentioned here, I also LOVE these small Pyrex bowls for mis-en-place & ingredients. It makes cleaning as you go very easy. OK so back to the recipe..

Flavour-wise, they are extremely rich, but delicious! They are smoky and not overly sweet. The chocolate & the bacon work very well together.

Want to add even more flavour?

Well as we know, I love bacon & bourbon together! Add a tbsp or two of bourbon to the cream mix before adding the chocolate.

Want to add to the saltiness of the bacon? After you roll the truffles in cocoa powder, top it with some Maldon salt flakes. Every kitchen should have a box of this! For starters, it lasts forever, but when you top your dishes like salt bae with this, it adds a little extra in flavour and crunch. I’m obsessed – not to mention, the shapes of the salt crystals are so cool!

Once rolled, they will keep in an air tight container in the fridge for up to one month! If you plan on making these in advance before rolling, I recommend doing them the night before rolling them out. It’s a fun dessert idea to do with either your partner or a group of friends. In fact, Erik’s truffles were much more even, round, & BIGGER than mine. Always out doing me 😉

In fact, for a girls night, you could all make different types of truffles, roll them together & take home what you roll! Fun, right? You can use the recipe below and swap out the bacon for pecans, caramel, bourbon, rum, ginger, mint {LOVE chocolate & mint everything}, espresso powder… the list goes on. You could even use white chocolate and use raspberries. The list truly goes on. Go wild!

Now, what to drink with it? They are lovely with a scotch, neat, an imperial stout, Pinot Noir, Gamay… but I highly recommenf a Banyuls or Port. Yum. Alcohol not your thing? Warm up a Pu’reh tea or a black tea like English Breakfast. At the end of the day, the best pairing is what you like.

These are super impressive & make a lovely gift. Give them a go & let me know what you think!

Oh and yes, these took two days to make hence the different outfits, lol! We let them chill fully overnight.

Happy Valentine’s Day, y’all! Any fun plans?? Erik & I are staying in this year. I’m going to make some bucatini with a homemade marinara & mild chicken sausage with these truffles for dessert! We plan on opening a special wine & just chilling. Any movies we should add to our list?? Let us know!

If you give these a go, I wanna know!! Show ’em off on instagram, tag me, or use the hashtag #champagnebookclub – they are so good, you & yours will love them.

As far as outfit details, in the first few shots, I’m wearing an Express OneEleven London V-neck & in the second shotsI am rocking one of my many beloved portofinos. The colour is unfortunately sold out, but it’s the slim-fit Express Portofino! Not sponsored, they’re just my all time favourite blouses!

All right – talk soon!!! x


+++ see what I got Erik for Valentine’s last year here x
+++ This recipe was from the Silver Oak Cookbook by Dominic Orisini. You can read about the cookbook here, Dominic here, the cookbook club here, & purchase the cookbook here.

{ told y’all they were messy!!! }



Print Recipe
Hand-Rolled Bacon Truffles from Silver Oak Winery
This recipe was created by Dominic Orsini in The Silver Oak Cookbook
Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 24 hours
3/4 inch truffles
Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 24 hours
3/4 inch truffles
  1. Prepare the bacon. Preheat oven to 375 degrees Fahrenheit. Take a sheet pan and line with foil. Add bacon slices to sheet pan & bake until crispy & golden brown. Transfer bacon to papertowels to drain & let cool. Mince bacon very fine {as fine as sesame seeds} & reserve one tablespoon of the rendered bacon fat.
  2. Make the Truffles. Place the chopped bacon & bacon fat in a small saucepan. Add cream, honey, vanilla, salt & cinnamon. Bring to a simmer over medium / medium-low heat. Remove from heat and add the chopped chocolate. Let stand for about 30 seconds, then stir until the chocolate is fully melted & mixture is smooth. Transfer to a bowl, cover with plastic wrap or a lid & refrigerate for at least 3 hours.
  3. Shape the truffles. Place the cocoa powder in a small plate or bowl. Scoop out 1-2 tsps of chilled chocolate & roll into a ball. Drop the ball in cocoa, turn to evenly coat & transfer to a plate. Repeat with the rest of the chocolate & enjoy!
Recipe Notes

To make vegetarian, omit bacon. To make vegan, omit bacon & sub coconut cream for heavy cream.

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