Bacon, Braunshweiger, and Pistachio Truffles Low Carb and Gluten Free
Try this Bacon, Braunshweiger, and Pistachio Truffles Low Carb and Gluten Free recipe, or contribute your own.
Try this Bacon, Braunshweiger, and Pistachio Truffles Low Carb and Gluten Free recipe, or contribute your own.
- Carbohydrate 0.599121128418333 g
- Cholesterol 15.592237705 mg
- Fat 4.87014668805333 g
- Fiber 0.0137499998013179 g
- Protein 0.858771693248333 g
- Saturated Fat 2.73562833155933 g
- Serving Size 1 1 truffle (33g)
- Sodium 50.2301512421667 mg
- Sugar 0.585371128617015 g
- Trans Fat 0.694041754077166 g
- Calories 49 calories
Step-by-step
- Combine the Braunshweiger and pistachios in a small food processor and pulse until combined.
- In a separate small bowl, whip the softened cream cheese and mustard together until smooth.
- Roll the Braunshweiger into 12 small balls. Then take each ball and form about a ¼ inch thick layer of cream cheese with your fingers. Once you have done all of them, chill for about 30 minutes.
- Roll each ball in the finely chopped bacon and place on a serving dish.
- Serve cold, or at room temperature.
Chilling the formed braunschweiger and cream cheese spheres for precisely 30 minutes prevents the dairy from melting into a paste while handling. Softening the cream cheese beforehand is mandatory for smooth incorporation with the Dijon mustard. Blend the braunschweiger and pistachio kernels in pulses to maintain a distinct nutty crunch rather than a homogenous puree.
Textural Cues and Composition
Braunschweiger is a traditional spreadable German liverwurst seasoned with onions and spices, offering a smooth base that contrasts sharply with crisp bacon. Fry the cherry-smoked bacon until brittle so it shatters into fine crumbs rather than bending under the knife.
- If the cream cheese feels overly sticky during shaping, dip fingertips in cold water to prevent tearing the exterior layer.
- Crisp the bacon over medium-low heat for 12 minutes to render fat completely without burning the surface sugars.
- Store finished truffles airtight at 38 degrees Fahrenheit for up to three days before serving.
