Skip the whipped cream: Candied bacon
As you may have noticed from the “pig candy” (chocolate-dipped bacon) phenomenon of the last couple of years, bacon and dark chocolate are a happy marriage.
We love this idea from Chef Terrence Brennan of Picholine restaurant in New York City.
It’s a chocolate tart garnished with ice cream, meringue and bacon. It looks impressive, tastes great. And it’s quick and easy to prepare if you buy the chocolate tarts instead of baking your own. All you need to do is candy the bacon and assemble the components.
You can make the bacon several hours in advance, but be sure to keep at room temperature. You can warm it for 10 seconds in the microwave before serving.
HOW TO CANDY BACON
The meringue puffs are a nice touch, but not necessary to complete this dessert—the top of the tart is amply full. If you love meringue and want to make them, your guests will appreciate it.
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