Thursday, July 29, 2010

Chocolate Covered Bacon

At first I was skeptical about this food venture, but since I love the combination of sweet and salty foods I thought why not give it a shot?  Our friend Rob's birthday presented the perfect opportunity to try this recipe.  He will be the first to tell you that he loves bacon (and whiskey), but since I don't have a recipe that calls for whiskey I had to go with the bacon.

package of Petit Jean thick cut bacon
24 ounces of semisweet chocolate morsels

Preheat oven to 375.  Line two baking sheets with parchment paper.  Place bacon on the baking sheets (you'll probably be able to fit 6-7 on each one).  Bake bacon for 18 minutes for soft bacon or 20 minutes for crispy bacon.  About half way through flip each slice of bacon so it will evenly cook on both sides.  Take the bacon out of the oven and let it cool for 5 minutes.  Transfer it to a papertowel lined plate.  Set up a double boiler and heat the water to a boil and reduce to a simmer.  Pour half of the chocolate morsels in the double boiler and stir with a fork until melted and smooth.  Slowly add the remaining morsels.  Lay 2 sheets of parchment paper on the counter.  Dip the bacon slices in the bowl of chocolate, rotating to coat both sides.  Place on the parchment paper to cool, then transfer to the refrigerator to harden.

The chocolate covered bacon was great!  We even had a piece for breakfast one morning! (what? it is bacon!)


Janie B said...

You didn't say how it tasted. Was it good?

Jennifer said...

yes! it is definitely a recipe I will try again - maybe with dark chocolate!

Post a Comment