Friday, August 6, 2010

Chocolate Covered Bacon

6-8 slices thick Vande Rose Farms Bacon
12 oz semisweet chocolate chips
4 ounces white chocolate, melted, optional for garnish

Preheat the oven to 375°F.

Place the bacon on a baking sheet lined with parchment paper. Bake in the oven, until bacon is cooked to your liking. 15 minutes for soft bacon, 20 minutes for crispy bacon.

Let bacon cool on the parchment paper for 5 minutes then transfer to a plate lined with paper towels.

Meanwhile set up a double boiler. Heat a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer.

Set a heat-proof bowl over the simmering water. Add the chocolate chips and stir with a fork until smooth and completely melted.

Cover another baking sheet with parchment paper.

Using tongs, carefully dip the bacon into the melted chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with remaining slices of bacon.

Drizzle with the white chocolate, if desired.

Refrigerate until chocolate is hard.

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