Let them cool to room temperature, and once they are cool, make a quick chocolate sauce by pouring a little lot cream over chopped chocolate and stirring it around. Now, you can either use a spoon to drizzle the sauce over the skewers, or you can spoon the sauce into a plastic zippered sandwich bag, snip off one corner and squeeze the sauce out of the corner, pastry bag style. That’s what I did, and I felt all professional.
Now comes the hardest part, which is waiting for the chocolate to set. Pop the skewers in the fridge and they should be ready in about 30 minutes or so. These obviously make a very fun sweet and salty dessert, but if you have one before dinner with a glass of red wine…well, who really needs dinner after that?
Last but definitely not least, my dad brought me home this shirt from the Reading Market as well….
I’m beginning to think I have a reputation or something!
Serves: 10 bacon skewers
- 10 pieces of thick-cut bacon
- ½ cup maple syrup
- 3 tablespoons heavy cream
- 3 ounces milk or semi-sweet chocolate, chopped fine
- Preheat the oven to 425 and line a rimmed baking sheet with foil. Place a metal cooling rack on the baking sheet.
- Thread one piece of bacon onto each of 10 wooden skewers, ribbon-candy style.
- Place skewers on the rack and paint each side liberally with maple syrup.
- Bake for 10 minutes, turn the skewers over and bake for another 10 minutes or until crispy. Remove from oven and cool to room temperature.
- Heat the cream to boiling, then pour over the chopped chocolate. Let it stand for 5 minutes, then stir until you have a smooth chocolate sauce.
- Drizzle the chocolate over one side of the bacon skewers, either with a spoon or by putting the chocolate sauce in a plastic zippered bag, cutting off one corner and squeezing the sauce out through the corner. Pop the skewers in the fridge until the chocolate is set, then enjoy!