Okay, I know what you are thinking. There’s no way this is going to be good. Or, then again, maybe you have already tasted the wonders of the chocolate and bacon combination. My first taste was with a very expensive chocolate bar at Whole Foods: Mo’s Dark Bacon Bar.
Folks, it was good. Really good.
In my humble opinion, dark chocolate and crunchy bacon go great together. It reminds me of chocolate covered pretzels in the sense that it is a salty and sweet, crunchy taste sensation. I cannot eat pretzels so….why not add bacon?!
My husband, G, just had a birthday and I was trying to convince him to let me make him a paleo-friendly coconut flour birthday cake. He was reluctant because he, unlike me, is not crazy about coconut flour. To gain his acquiescence I suggested a chocolate cake. He was more interested. Then it occurred to me that I could make a chocolate frosting that included some bacon. So did he come around, you may ask?
Let’s just say I had him at “bacon”.
Here’s what I did to make the chocolate ganache bacon frosting:
I chopped up two of these 4 ounce bars into small pieces.
I melted the chocolate with some coconut oil and maple syrup until it was smooth, creamy and pleasantly sweet.
I baked some bacon (Yes, baked it. I should post that process at some point) until it was very crispy.
I chopped up the bacon into small pieces.
I used the chocolate ganache bacon frosting on the paleo chocolate coconut flour mini birthday cake.
It turned out great. G was very happy and both our boys loved it.
Here’s the recipe:
- 8 ounces dark chocolate (preferably 100% dark/bittersweet baking chocolate)
- 2 tablespoons coconut oil
- 4-6 tablespoons maple syrup (amount depends on your taste and the % of cacao in your dark chocolate)
- 4 pieces of bacon – cooked crispy and chopped into bits
- Chop the dark chocolate into small pieces and place in a double boiler or a glass bowl on top of a pot of water that you will bring to a simmer.
- As the chocolate begins to melt add the coconut oil and maple syrup.
- Stir gently until the mixture melts and is smooth.
- Check the taste and add a little more maple syrup if you prefer.
- Allow the chocolate ganache to cool.
- Stir in the bacon bits.
Notes: You can obviously make this chocolate ganache frosting and leave out the bacon if you prefer. The taste and consistency are similar to the LoveBean fudge I bought in Austin. The recipe makes approximately 1 cup of chocolate ganache bacon frosting. It was enough for a small layer cake (5″ cake pans). If you want to use it for a full-size cake you might want to double the recipe.
See how cute it is!
What do you think? Does this sound like a good idea or would you turn up your nose to chocolate bacon frosting?
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