Chocolate Pot de Creme with Chipotle and Candied Kosher Bacon
They say everything is better with bacon. After sampling this rich kosher dessert, I’m sure you’ll agree. The sweet chocolate cream and heat of the chipotle peppers conjure the flavors of Mexican hot chocolate. Add the candied kosher bacon and your taste buds will be dancing the Cucaracha!
- 1 1/3 cup dark brown sugar
- 1 teaspoon ground chipotle pepper
- 7 strips kosher bacon
- Nonstick spray
- 1/2 cup light brown sugar
- 1/2 stick margarine
- 2 chipotle peppers in adobo sauce, seeded and minced
- 3 tablespoons unsweetened cocoa powder
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 1 1/4 cup marshmallow fluff
- 1/4 cup powdered sugar, dried chilies (optional)
- Preheat oven to 450 degrees. Mix 2/3 cup brown sugar and ground chipotle pepper in a medium bowl. Coat strips of kosher bacon with sugary mixture and lay on an elevated rack liberally coated with nonstick spray. Place rack on cookie sheet lined with foil so the kosher bacon doesn’t cook in oil drippings. If you don’t have an appropriately sized rack, take a long piece of foil and scrunch into a snake shape. Coil the snaked foil back and forth across a covered cookie sheet and lay the kosher bacon strips on top. Roast sugared kosher bacon for 10 minutes, turn, and cook for an additional five. Remove from the oven to cool. The kosher bacon produces a lot of steam while cooking so make sure to switch on your oven or kitchen fan before opening the door. When candied kosher bacon is cool, finely chop five of the pieces and reserve remaining for garnish.
- Combine 1/2 cup dark brown sugar, light brown sugar and margarine in a medium pot over medium-low heat. Stir until melted then bring up to a simmer for 2 to 3 minutes. Add chipotle pepper and unsweetened cocoa powder to pot and stir until combined. If you don’t want the cream to be too spicy, just add one chipotle pepper, but two will give the recipe a nice amount of heat. Reduce temperature to low. Add chopped candied kosher bacon and slowly pour in almond milk and vanilla extract while stirring. Heat marshmallow fluff in microwave for 10 seconds to make it easier to scoop. Add fluff to chocolate mixture and stir until melted and slightly thickened.
- At this point, you can mix in the powdered sugar if you prefer a sweeter cream. Stir mixture until smooth, then heat until just boiling on the edges. Remove from heat. Pour into small ramekins or espresso cups and chill in refrigerator for approximately two hours. Garnish with dried chilies or extra pieces of candied kosher bacon.