Cook the bacon until crispy then place on absorbant kitchen paper on top to get rid of excess fat.
Mix together both the cream cheese and the Chavroux goat’s cheese in a mixing bowl with truffle oil and a pinch of seasoning.
Blitz up the cooked bacon and roasted pistachios together until it forms a fine crumb.
Roll the cheese mixture into sixteen gram portions balls and make sure they form a perfect sphere. Roll out into pistachio and bacon crumb.
Place a skewer on top and the bon bons are ready to serve!
Chef Theodore Chana’s top tip: roll your balls and then place in the fridge. Roll again once chilled, this will give you a perfect sphere to roll in your bacon and pistachio crumb.
