• 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

1. FOR THE MOUSSE
2. 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.
4. 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.
8. FOR THE MAPLE WHISKEY CREME
9. With an electric mixer, Whip the crème and sugar until thick. Add syrup, whiskey and extracts and whip to desired thickness. Serve on Mousse.
13. PIG CANDY
14. 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)

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!