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Chocolate Espresso Pot De Creme w/ Balsamic Bacon Marmalade

Award winning recipe from "The Fabulous Bacon Babe" featuring her medal winning dish from the 2016 World Food Championships

Chocolate Espresso Pot De Crème: Place gelatin in water and stir. Allow to bloom 5 minutes. Melt chocolate in microwave in a glass bowl. Heat milk, sugar and Mayan Drinking Chocolate until sugar melts. Pour milk mix into chocolate and whisk to combine. Add to blender for 3-5 minutes to cool off a bit. Add egg whites and blend 3-5 minutes. Microwave gelatin 10 seconds, then add to blender. Blend 10 seconds. Pour chocolate mixture thru fine mesh strainer to remove any cooked egg white. Freeze 30-45 minutes.

Balsamic Bacon Marmalade: Cook bacon until almost crisp. While bacon is cooking, chop pecans finely. Add pecans, brown sugar, bourbon, Amber Maple Syrup and Balsamic Vinegar to a bowl. Drain off all but 2 tablespoons bacon fat. Add contents of bowl to pan and reduce to jam consistency. Chop bacon finely and add to marmalade.

Pecan Bacon Tuilles: Pre-heat oven to 350°. Roughly chop bacon and cook in a skillet set over medium heat until crunchy. Transfer bacon to a paper towel lined platter. When cool enough to touch, chop finely. Place half of the pecans in a spice grinder and grind until the consistency of polenta. (a little coarser than flour). Transfer pecan meal to a bowl with the chopped pecans, chopped bacon, salt, baking soda and nutmeg, and mix to combine. Save 1 teaspoon of bacon and pecans for garnish. In a stand mixer, beat the butter and sugar together until light in color and fluffy. Add the egg to the mixer and beat to incorporate. Add the dry ingredients to the mixer and beat until well incorporated. Place batter onto a silicone baking sheet set on a sheet pan and smooth to the edges of the pan. Bake 10-12 minutes, or until nicely browned. Place in freezer 10 minutes to cool.

Bacon Infused Chantilly Cream: Add all ingredients to stand mixer and mix until stiff peaks form. Transfer to a piping bag with a star tip and set in fridge until needed.

Assemble and enjoy!

More Information
SKU R241

Chocolate Espresso Pot De Crème:

- 1 packet gelatin

- 2 tablespoons cold water

- 2 cups (1 lb, or 4 bars) dark chocolate w/sea salt

- 1 cup whole milk

- 4 tablespoons sugar

- 2 tablespoons Mayan Drinking Chocolate

- 6 egg whites

Balsamic Bacon Marmalade:

- 4 packages bacon

- 2 cup chopped pecans

- 1 cup bourbon

- ½ teaspoon baking soda

- ½ teaspoon Ground Nutmeg

- ½ cup unsalted butter, room temperature

- ¾ cup cane sugar

- 1 extra large egg, room temperature

For Bacon Infused Chantilly Cream:

- 1 cup heavy whipping cream

- 1 tablespoon Vanilla Sugar

- 1 tablespoon Torani Bacon Syrup

- 1 cup Amber Maple Syrup

- 1 cup brown sugar

- 8 tablespoons Balsamic Vinegar

Pecan Bacon Tuilles:

- 1 pound bacon

- 1 ½ cup pecans, finely chopped

- 1 teaspoon Bacon Salt

Tips Notes

Click the hyperlink to find out more information about "The Fabulous Bacon Babe" and her award winning recipes.

Prep Time 20 Minutes
Cook Time 50 Minutes
Total Time 70 Minutes
Yield 30 Servings
Level Medium
Credits Chef - Jodi "The Fabulous Bacon Babe" Taffel
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