Bacon-Chocolate Mousse with Maple Whiskey Crème and Pig Candy
INGREDIENTS
- Servings: Makes 12+ servings
- FOR THE MOUSSE
- 1 cup wine — for the cook
- 12 oz. best quality semi sweet chocolate chips
- 1/2 cup sugar
- 3 eggs
- 1 cup hot milk
- 1 Tablespoon vanilla extract
- 4 slices of thick sliced bacon, cooked crisped, drained and cooled
- FOR THE MAPLE WHISKEY CRÈME
- 1 cup of heavy cream
- 1/2 cup of Powdered sugar
- 1/4 cup of pure Maple syrup (add more if using imitation maple)
- 1 - 1/2 Tablespoons Crown Royal Maple Whiskey
- 1 teaspoon Maple extract
- 1 teaspoon vanilla extract
- PIG CANDY
DIRECTIONS
- FOR THE MOUSSE
- Combine chocolate, sugar, and eggs in a blender and blend until combined. Add hot milk and vanilla. Blend until smooth. Stir in finely chopped bacon.
- Pour into demitasse cups, mini martini glasses or ramekins and chill at least 2 hours. (This can also be poured into a prepared graham cracker crust and served like a pie.) Top with a dollop of Maple Whiskey Crème and a piece of Pig Candy.
- FOR THE MAPLE WHISKEY CREME
- With an electric mixer, Whip the crème and sugar until thick. Add syrup, whiskey and extracts and whip to desired thickness. Serve on Mousse.
- PIG CANDY
- You can order it from Café Genevieve in Jackson, WY. They make THEE BEST Pig Candy. Or you can just find a candied bacon recipe online. (www.genevievejh.com)
RECIPE BACKSTORY
From the Sauce du Jour Kitchen
For the Bacon Cooking Class - 109
Just kill me now! Chocolate, whiskey, bacon, maple, and cream!
For this class I knew it had to be bacon and chocolate, but the maple whiskey was entirely an accident. (Like a "you-got-chocolate-in-my-peanut-butter" kind of accident.)
I have been making this Chocolate Mousse FOR-EV-VER and then I spilled some Maple Crown Royal whiskey in it (but that's another story) and then because it was a BACON class, well the rest is history....and history should not be re-written!