In a saucepan, warm cream, butter and sugar over low heat until they are melted together and start to lightly boil.
Remove from heat, add chocolate, almond extract, sea salt, and bacon (if desired) and gently stir until melted with the other ingredients.
Cover and put in refrigerator until firm enough to be handled.
Place wax paper on a cookie sheet,
Remove from refrigerator and roll into 3/4-1 inch balls and place on cookie sheet.
Put in refrigerator and chill until firm.
Once firm remove from refrigerator.
Melt chocolate wafers and gently dip truffles. Top with a small amount of sea salt.