A novel bacon dessert: maple-chocolate pudding with bacon “spoons.” Photo courtesy Vosges Haut Chocolat.
Maple Chocolate Pudding With A Sizzlin’ Bacon “Spoon”
This recipe was developed by Katrina Markoff, founder of Vosges Haut Chocolat, loves bacon and chocolate. Her Mo’s Bacon Bar (available in milk and dark chocolate) is one of our favorite chocolate bars.
Katrina developed this as an appetizer for her wedding, served in mini shot glasses. We prefer it as a dessert or a tea-time snack.
- Optional Day Before: For a stronger vanilla flavor, soak the vanilla bean and scraped pod overnight in the cream.
- Preheat oven to 375°F. Place parchment paper on a baking sheet and line with bacon.
- Bake for 40 minutes or until golden brown.
- Boil cream with vanilla bean seeds and pod. Once the boil is reached, turn off the heat and let infuse and cool for 10 minutes. Pour the cream atop the melted milk chocolate.
- Using a whisk, stir chocolate, cream and maple syrup slowly together to a glossy emulsion.
- To Assemble: Partially fill vodka shot glasses or any small, cute cups with the warm pudding. Sprinkle with a pinch of smoked salt and place a spear of bacon in the center, sticking out from top. Serve the pudding warm.
How To Eat Them
- Remove the bacon strip, enjoy the pudding and keep dipping the strip.
- Often the bacon spear is finished before the pudding. So be sure to have extra strips of bacon arranged on a platter. (Or you could provide spoons.)
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