So... I REALLY like bacon. I mean a lot. So, whenever possible, I try to find a home for it my cooking. Most people think of bacon as being solely suited for savory applications. However, sweet and salty get along quite well. Which brings me to chocolate and bacon. The first time I tried these two great tastes together, I didn't anticipate how good the combo would actually be.
A couple years ago I decided to make an inaugural batch for a dinner party. I thought the finished product was good, but figured it would sound too weird to garner a mass sampling when lined up against more standard fare. Surprisingly, most people jumped right in, and it was a big hit! Recently, I made a few tweaks for some Christmas parties, and now I think the recipe is pretty dialed in.
One change in particular that I made was to incorporate raspberry ale (pork, chocolate, and raspberries... pretty sure this knocks out a big swath of the food pyramid in one bite). Right now, I have a lot of Frambozen available, and I love cooking with that beer. A brown ale fermented with Pacific Northwest raspberries, makes this a solid beer. Any decent raspberry ale will do, a true Belgian Framboise would probably be even better.
Ingredients:
1# thick cut bacon
2/3 cup unsweetened cocoa
1 2/3 cup white sugar
1 cup milk
1/4 cup of raspberry ale
1 teaspoon vanilla extract
crushed walnuts
Let's get cooking:
1. Cut every piece of bacon into 1/2s, while getting a skillet hot on medium high heat. Cook every piece of bacon until VERY crispy. This is important for good texture. I felt like my first batch was too chewy. Drain each batch on paper towels.
2. While the bacon is hanging out, place a foil lined baking tray in the freezer (another trick I developed from trial and error). Then, ccombine cocoa, sugar, milk, and beer in a bowl and mix well. Pour into a sauce pan and bring to a boil, constantly stirring. Let boil 1 minute, and if it doesn't seem thick enough, add a little more cocoa. Turn down to very low heat and add vanilla.
3. Dip each piece of the bacon, and coat about 2/3 in chocolate. Place all pieces on the cooled baking tray.
4. Once you have every piece of bacon dipped and placed on the tray, sprinkle every piece with walnuts. Place the tray in the refrigerator, until shortly before serving.
Looking for a dessert that's a little off the beaten path? Give these a try! Take 'em to a party, and I promise you'll be surprised at how quickly they disappear.
Cheers!
The Drunken Chef
