Chef Dray's Note:
Try preparing this miniature sweet and savory dessert combining smooth chocolate mousse with crisp candied bacon in flaky Mini Fillo Shells.
My Private Note
Units: US | Metric
- 1In a large, heavy skillet, fry bacon over medium-low heat, turning once, until partially cooked (should still be limp). Remove bacon to paper towels and drain all fat from pan. Return bacon to pan and sprinkle with 1/4 cup brown sugar. Cook over low heat, turning frequently, about 10 minutes, until bacon is well coated with sugar and very firm. Remove to a rack to cool. (Do not cool on paper towels). If any melted sugar remains in the pan, spoon it over the bacon.
- 2Meanwhile, place shells in preheated 350ºF oven for 4 minutes to crisp. Remove and cool.
- 3In a small bowl, with an electric mixer, beat mascarpone, remaining sugar, chocolate and coffee. In another bowl, beat heavy cream until stiff peaks form. Fold into chocolate mixture.
- 4Spoon/Pipe about two teaspoons of chocolate mixture into each shell. Chop bacon into small pieces and sprinkle over chocolate. Serve immediately. Note: If not serving immediately, refrigerate filling and bacon so that shells stay crispy and crunchy once they're filled.
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Nutritional Facts for Chocolate Mousse Cups With Candied Bacon
Serving Size: 1 (21 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 69.9
- Calories from Fat 39
- Total Fat 4.3 g
- Saturated Fat 2.3 g
- Cholesterol 13.0 mg
- Sodium 31.7 mg
- Total Carbohydrate 7.4 g
- Dietary Fiber 0.0 g
- Sugars 7.1 g
- Protein 0.5 g
The following items or measurements are not included:
miniature phyllo cups