cioccolato/chocolate

My recent cheesecake post talked about the holiday recipe exchange Jaimie and Katie have put together as a fun way to virtually get together and chat recipes, dishes of yumminess, and whatever else you can talk about when it comes to a delicious swap. There is a schedule that includes what ingredient is the focus for that particular day or week and I have only been able to participate in the vanilla bean exchange with my cheesecake. That is, until now.

December 1 marks Scharffen Berger Chocolate Exchange day.  *Swoon*.

I have always loved Scharffen Berger Chocolate, and have been in chocolate bliss using the bocoodles of various chocolate products we received at BlogherFood. I used their chocolate in the pumpkin plus bars, in the 4 layer chocolate cake and for the cake inside the Chocolate Decadence (with caramel) I made last month (but never posted).

Overtired, shaky hand writing on a community service cake for a colleague…(So sad!)

But, I believe this latest dessert is the pièce de résistance in the Scharffen Berger Chocopaloosa I have been partaking in here at the Mele Cotte kitchen. Maple Bacon Chocolate Pot de Creme.

I will be the first to tell someone I enjoy crispy slices of bacon with eggs, wrapped around my mom’s meatloaf, even wrapped around some chicken.  But, I never quite got the whole bacon in dessert phemon.  Why?  I never tried it.  Silly, silly girl I am. Holy moly…I have been put in my place.

So, how did I come to make this lovely Maple Bacon Chocolate Pot de Creme when I really just set out to turn around some chocolate pots?  A sample package of Boca Java Maple Bacon Morning Coffee.  It had been sitting in my pantry because I didn’t know what to do with it.  When drinking coffee, I like mine simply brewed and black.  Drinking maple bacon as part of my morning java pick me up wasn’t going to happen. And, while some coffee rubbed pulled pork whirled around in my head for a time, I went with dessert.

This is a very rich dessert, so the small baking dishes/pots were perfect.  My whisking frenzy created a lot of bubbles which, next time, I will be sure to watch, let subside, or skim before chilling.  The one “me”sample I made, the last few tablespoons of the chocolate mixture, poured and chilled into a lovely shiny presentation.  But, like I said.  It was a “me”sample.  There wasn’t enough to fill a cup, and it didn’t last long enough.  Ha!

Enjoy!

Maple Bacon Chocolate Pot de Creme

6 oz. bittersweet chocolate, grated
2 tsp. Maple Bacon Morning Coffee, finely ground*
1 ¾ cup heavy cream
½ cup whole milk
¼ cup sugar
1 vanilla bean, or 1 tsp. vanilla bean paste/extract
5 egg yolks
Bacon pieces dipped in chocolate for garnish (optional)
Sweetened cream for garnish (optional)

Heat cream, milk, sugar, vanilla, and coffee powder in a saucepan.  Temper with yolks**. Strain mixture over the chocolate and allow to sit for about 5 minutes. Stir to combine and strain again.  Carefully pour mixture into Pot de Crème cups, or whatever ovenproof cups you prefer. Place cups into a pan filled with ½-inch with warm water. Bake 300° F for about 40 minutes, or until set.  Chill at least 4 hours before serving.

* this will work with any flavored coffee you prefer.

** Add a small amount of the hot cream mixture to the egg, stirring briskly. Once the egg is well incorporated, add a little more, while continuously stirring. Then, transfer the egg mixture back in the pot with the rest of the cream. Yield 4-6 servings (depending on size of “pots”)