April 20, 2011 | Desserts
I know I said I wasn’t going to be cooking today, but I found myself with a wide open day and although it’s my anniversary, my husband has a business event tonight. So here I am, cooking up one of the most decadent treats you’ll have in a long time!You might recall me mentioning this was the dessert for my Celebration of the Pig New Year’s Eve dinner this year. I like to create unusual things for my dinner parties, catching my guests off guard a bit, in a good foodie sort of way. You start with crispy cooked bacon.Melt chocolate in a double boiler – I mixed a German sweet and a bittersweet here, but pick the level of sweet you prefer……and use a pastry brush to brush the chocolate onto each side of the bacon.Sprinkle each slice with some crushed sliced almonds and set the slices on a baking pan lined with parchment paper (or on a silpat mat).Refrigerate until the chocolate is firm again. You can eat the snack just like this (I had it for my mid-morning nibble today – in celebration of my anniversary, I guess!)……or serve it as a dessert. I call this “Bacon and Eggs” Ice Cream, serving the chocolate covered bacon as a garnish for a classic egg custard vanilla ice cream, like this recipe but without the cinnamon. Looking for something fun for your next dinner party? This will surprise and delight I promise!
- 8 slices bacon, cooked crispy and drained on paper towels
- 4 ounces bittersweet or sweet chocolate, melted in a double boiler
- 2 tablespoons crush sliced almonds
- Brush melted chocolate on both sides of each bacon slice. Lay on a parchment paper lined pan and sprinkle with almonds while chocolate is still melted. Refrigerate until chocolate is firm again.
My post was created as part of the Foodbuzz BACONALIA challenge and is an entry for a chance to win!