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1
First, in a small bowl, stir the bacon fat into the peanut butter until mixed through. The result will look like runny peanut butter. Set aside.
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2
Place 6 oz of chocolate chips in a large heatproof bowl. Place the cream in small saucepan over medium heat. Heat just until the cream begins to boil (watch for bubbles at the edge of the pan). Quickly pour cream over chocolate and beat quickly with whisk. The cream will melt the chocolate to form a ganache, which will be smooth, shiny and thick. Stir the peanut butter mixture and the bacon pieces into the ganache, using a spatula.
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3
Line a cookie sheet with parchment paper and spread ganache out into a thin layer using the spatula. Allow ganache to sit for 3-4 hours, until it is the consistency of toothpaste.
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4
Using a spatula, scoop ganache into a gallon ziptop bag and cut the tip. Re-line the cookie sheet and squirt about 1 tbsp of ganache out of the bag onto the cookie sheet. Repeat forming lines. Refrigerate for about 30 minutes.
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5
Remove ganache from refrigerator and use clean hands to shape into balls. Once all the ganache has been smoothed into balls, place back in the refrigerator for another 15-20 minutes.
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6
After 15-20 minutes, use a double-boiler to melt the remaining 6 oz of chocolate, stirring frequently with a spatula. Once chocolate is melted, immediately remove from heat. Bring the chocolate back to room temperature by stirring it around. (It is essential you cool the chocolate back down or you will melt your ganache.)
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7
Dip the ganache balls in the tempered chocolate one at a time, using a fork to roll the around, then drip off excess chocolate. Place coated truffles back on parchment. Decorate with sprinkles.
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8
Refrigerate again until hardened (about 20 minutes).
