The bacon in the bar is crisp and dry - so the shelf life is very long. In a truffle containing cream the bacon would soften and lose any crispness very quickly. I think the shelf life would be dependent on the proportions of the other ingredients.
so true, so true... I wonder if a butter based ganache would do the trick for shelf life - and even going an extra step of 'coating' the bacon in cocoa butter or chocolate before adding it to the ganache???