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New Dessert

18 years ago

OK, last night I watched 'Dinner Impossible' with the new host. He had to feed 300 people on just ingredients he could find on the New Jersey boardwalk.

For dessert, he made chocolate covered bacon strips topped with chopped almonds. At first, I though, "How gross is that!?" Then, I got to thinking about it & it didn't sound gross anymore...ya know, the pork fat, salt, & chocolate thing. Anyway, I just finished making 1/2 pound of bacon strips...OMG! They are soooo good.

I don't know how to store them...so I'm just going to eat all of them!

/tricia

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Comments (10)

Solsthumper
18 years ago
Tricia, I watched the first 15 minutes of the show, and loved the idea of chocolate-covered bacon, almost as much as I love brown sugar-covered bacon. Unfortunately, I couldn't sit and watch the entire show, but wish I had seen the final result.
Anyway, I'm tempted to try it. I know Vosges makes a bacon/chocolate candy bar, and it's pretty popular, so I'm willing to bet this would equally kick ass.

Being a chocolate and bacon fan, the experience would probably leave me speaking in tongues.

Sol
triciae
Original Author
18 years ago
Sol, I've gobbled down the entire 1/2 pound since my post! :(

I poured the melted chocolate (I added a tablespoon of Crisco purchased just for the occassion) into a tall glass & dunked the bacon into the glass. Then, put them on a cooling rack with parchment paper underneath & sprinkled the tops with chopped almonds. Absolutely decadent!

Next time, I'm going to drizzle the tops with a bit of white chocolate.
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Hi there pal!! Recovered yet? Found this recipe in Food and Drink . I haven't tried it yet butI intend to over the holidays. I've attached the link to Food and Drink with the recipe and picture. Bopnus is it's a make ahead! I do recall that somebody on the forum made them when I originally posted this recipe and loved them...think there was even a pic....... "Come out come out whoever you are". Dulce De Leche Cream Puffs With Frangelico And Hazelnuts Puffs 1 Cup water 1/2 Cup unsalted butter 1/2 Tsp salt 1 Cup AP flour 4 cold eggs 1/2 Cup chopped hazelnuts Filling 3/4 Cup dulce de leche at room temp 2 1/4 Cup 18% cream 4 Tbl sugar divided pinch salt 3 Tbl AP flour 3 egg yolks 2 Tbl Frangelico 1/2 Tsp vanilla Sauce 3/4 Cup dulce de leche at room temp 2 Tbl Frangelico 1/2 Tsp vanilla 1/4 Cup chopped hazelnuts (optional) Preheat oven to 425. Place rack just below oven centre. Line a baking sheet with parchment. Heat water, butter and salt in a sauce pan over medium heat until water is quite hot and butter melts. Add flour and stir frequently for 3 to 5 minutes, or until mixture easily forms large smooth ball. Place ball in bowl of mixer, break up by mixing briefly with paddle. Cool 5 minutes then beat in eggs 1 at a time on low to medium speed until well mixed. Using a spatula fold in hazelnuts. Drop dough by rounded tablespoonfuls about 2 inches apart on the prepared pan. Using wet hands shape into 2 inch rounds leaving the tops somewhat rough. Bake 15 minutes then reduce heat to 350 and bake another 25 minutes or until deeply golden. Turn off oven and open door, Let puffs cool in the oven for 15 minutes. Transfer to a cooling rack. (can be made weeks ahead and frozen. To restore crispness reheat in a 350 oven for 10 minutes or until puffs feel dry and crisp) To make filling whisk room temp DDL (dulce de leche) while gradually adding cream until smooth. Stir in 2 TBSP sugar and salt. Cook over medium heat whisking occasionally. Meanwhile in a small bowl stir remaining 2 TBSP of sugar with flour, stir in egg yolks and Frangelico.When cream is quite hot to the touch stir 3 TBSP into the egg mixture to temper the egg mixture. Whisking briskly, pour egg mixture into hot cream. Stir constantly 3 minutes or until mixture thickens, becomes glossy and whisk leaves a trail in the filling. Stir in vanilla. Turn into a metal bowl. Cover with plastic wrap placed directly on the cream surface. Refrigerate immediately. Use when cold. Keeps 2 to 3 days. To make sauce, stir DDL in a small bowl until smooth. Stir in Frangelico 1 TBSP at a time. Stir in vanilla. Sauce can be made ahead. Cover and refrigerate. Bring to room temp or heat until barley warm to serve. To assemble puffs. Cut each puff in half horizontally, Divide filling among bottom halves. Replace tops. Serve drizzled with the sauce and scattered with hazelnuts.Makes 12. For the Dulce de Leche 2 to 4 cans sweetened condensed milk (300 ml each) Preheat oven to 425 Remove labels and tops from cans.Cover each can with foil , pressing firmly about 1/2 way down outside of can. Place in a large flat bottom casserole dish. Pour boiling water into dish until 1/2 inch from the tops of the cans. Cover with casserole lid. Bake for 2 hours without disturbing except to check to see if you need to add water. Add more water if level drops dramatically. After 2 hours lift cans from water bath. Cool on a rack with foil still in place. The refrigerate for up to a week or freeze. Cold DDL is very thick so bring to room temp before stirring. Each can makes 1 1/4 cup DDL. Here is a link that might be useful: Dulce De Leche Cream Puffs With Frangelico And Hazelnuts
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compumom
18 years ago
On first thought it sounds pretty gross, but knowing that I like salted pretzels dipped in dark chocolate, I can see the appeal. I think it's better left to someone else since I don't need to crave another way to eat chocolate!
FWIW I don't get the Vosges chocolates. I bought a spicy pepper one for DH and a fruit one and frankly most of both bars are still here after a few months. I'm not crazy for their chocolate. It's not flavorful or buttery enough. I guess my body will appreciate that! ;-)
wizardnm
18 years ago
I don't know if I dare try this. I love brn sugar bacon and this sounds truly decadent! Guess I'll cook some extra bacon next time I make it for breakfast or BLT's.

I think I just gained 5 lbs thinking about this!

Nancy
glenda_al
18 years ago
I've made this before

Pig Candy
Bacon (several strips)cut in half
Brown Sugar (enough to coat strips of bacon)

Directions

1. Coat uncooked bacon in some dark brown sugar.

2. Bake at 350 degrees for 20 minutes or until done and crispy. I bake on broiler pan and turn at least once.
khandi
18 years ago
I love to eat my bacon with maple syrup. Bacon and chocolate? Hmmm... will have to try that.

Do you use dark, semisweet, or milk chocolate?
maiaa
18 years ago
How funny . . .last weekend I was on the boardwalk in Santa Cruz, and stopped by the candy factory to take a peek. They were making chocolate dipped bacon and I couldn't believe it!

It just sounded so gross . . .but maybe I shouldn't be so hasty in my judgements. It didn't even occur to me that it would be tasty. I wonder if this will be the next big thing on boardwalks across the country . . .maybe it will take the place of deep-fried twinkies!
obxgina
18 years ago
Tricia, I also saw the show. At first I was more interested in the show's location. I had spent many summers down in Cape May and Wildwood as a child. And then came the chocolate covered bacon! Like the others, I thought it was gross! Then I heard peoples reaction and saw your post. Why not? Salty and sweet are perfect together. I thought choclate covered potato chips and popcorn were gross at first too, believe me they are NOT! SO I'm really curious now, how did you cook your bacon and what kind of chocolate did you use? TIA Gina
centralcacyclist
18 years ago
Be still my heart...literally!
triciae
Original Author
18 years ago
I used a thick-cut applewood smoked bacon & Nestle's chips 'cause that's what was in the house. The bacon/chocolate combo was out of this world good!

I cooked 1/2 pound of bacon in the microwave because I always get completely flat slices that way. I melted the chips & poured into an ice tea class (tall)...then, dunked the bacon into the glass & placed them on a cookie cooling rack over a piece of parchment paper in case they dripped. Sprinkled with chopped almonds. I couldn't wait until they were cool before trying the first one....OMG, these are so good!

I didn't know how to store them because of the bacon. So, the 'only' reasonable option was to just eat them!

Next time (and there WILL be a next time), I'm going to lay the bacon on the rack & paint the chocolate on one side at a time...dunking left a thick coating & I think it would be better a bit thinner. Then, I'll drizzle some white chocolate over the top of each slice. Also, the dunking method wasted some chocolate because I didn't think I should save the leftovers after having bacon in the chocolate? Painting will be better, I think.

My grandkids are going to go nuts for these as a special treat!

/tricia

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