- 12 ounces chopped semisweet or bittersweet chocolate (61 percent cacao or less) or good-quality white chocolate, such as Lindt
- 3/4 cup heavy cream
- 2 tablespoons maple syrup (preferably grade B)
- 1 1/2 teaspoons natural maple extract
- Crispy, cooked bacon for topping
Place chocolate in a medium heatproof bowl. In a small pan over medium heat, bring cream just to a simmer. Pour the cream over the chocolate; let stand 1 minute. Stir syrup and maple extract into the warm ganache until smooth; chill until firm, about 2 hours. Using a 1/2-oz. ice cream scoop or a tablespoon measure, scoop up the ganache, form into balls and top each with a piece of crispy cooked bacon. Place on a rimmed baking sheet lined with parchment or wax paper and chill until firm, about 30 minutes.