makes four servings
4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon?
whipped cream and chopped toasted hazelnuts for garnish
Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.
In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.
bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012
Tag Archives: whipping cream
2612. MUSHROOMS, BACON and SWISS CHARD with GEMELLI
makes eight servings
2 teaspoons extra-virgin olive oil
4 thick-cut smoked bacon, diced
1 onion, finely chopped
2 fresh thyme sprigs
1 package (340 g) mixed fresh mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1/2 cup sodium-reduced chicken broth
1 bunch Swiss chard, stemmed and leaves cut in thirds
3/4 cup whipping cream
4 cups gemelli pasta
1 cup finely grated Parmesan cheese
In Dutch oven, heat oil over medium-high heat; cook bacon until crisp, about 4 minutes. Drain all but 1 tbsp fat from pan. Add onion and thyme; cook until softened, about 3 minutes.
Stir in mushrooms and half each of the salt and pepper; cook until mushrooms are browned and no liquid remains, about 5 minutes.
Stir in wine, scraping up browned bits. Add chicken broth and Swiss chard; cook until tender-crisp, about 4 minutes. Stir in cream and remaining salt and pepper. Discard thyme sprigs.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and add to mushroom mixture, reserving 1/2 cup of the cooking liquid. Toss in half of the Parmesan cheese and enough of the cooking liquid to coat. Top with remaining cheese. 
2 teaspoons extra-virgin olive oil
4 thick-cut smoked bacon, diced
1 onion, finely chopped
2 fresh thyme sprigs
1 package (340 g) mixed fresh mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1/2 cup sodium-reduced chicken broth
1 bunch Swiss chard, stemmed and leaves cut in thirds
3/4 cup whipping cream
4 cups gemelli pasta
1 cup finely grated Parmesan cheese
In Dutch oven, heat oil over medium-high heat; cook bacon until crisp, about 4 minutes. Drain all but 1 tbsp fat from pan. Add onion and thyme; cook until softened, about 3 minutes.
Stir in mushrooms and half each of the salt and pepper; cook until mushrooms are browned and no liquid remains, about 5 minutes.
Stir in wine, scraping up browned bits. Add chicken broth and Swiss chard; cook until tender-crisp, about 4 minutes. Stir in cream and remaining salt and pepper. Discard thyme sprigs.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and add to mushroom mixture, reserving 1/2 cup of the cooking liquid. Toss in half of the Parmesan cheese and enough of the cooking liquid to coat. Top with remaining cheese.
bacon recipe courtesy of: Soo Kim and The Test Kitchen, Canadian Living Magazine, March 2011