I modified the recipe slightly, instead of the one to one ratio of cream cheese to blue cheese, I used a 2:1 ratio cream cheese to blue cheese. I wanted them to have the taste of blue cheese but sometimes blue cheese can be overpowering. This recipe, as written doesn't make very many, I doubled the amount of cream cheese and it made the perfect amount. If you're looking for an appetizer to take to a party, give this one a try. They're delicious!
Blue Cheese and Bacon Truffles
6 ounces double-smoked bacon, chopped fine
2 small shallots, minced
4 ounces cream cheese, at room temperature (I used 8 ounces)
4 ounces crumbled Gorgonzola, at room temperature
1 1/2 cups finely crushed pretzels
2 tablespoons minced fresh chives (I omitted these)
Place the bacon in a medium skillet and heat over medium heat. Cook the bacon until almost entirely crispy, about 10 minutes. Add the shallots and cook for an additional 2 minutes. Using a slotted spoon, scoop the bacon mixture into a medium bowl. Add the cream cheese and gorgonzola and mix well with a rubber spatula. Using a 1-tablespoon ice cream scoop, scoop little balls of the cheese mixture and roll them between your palms to smooth. Place on a plate, cover and refrigerate for at least 1 hour.
When ready to serve, allow the balls to sit at room temperature for 5 minutes. Mix together the pretzels and chives in a small bowl. Roll the truffles in the crushed pretzel mixture and serve.