Author of Ed Engoron’s Choclatique, Running Press, 2011
I love chocolate. That goes without saying. I also love bacon… my preference is Benton Bacon from the Smoky Mountain Country of Tennessee. So we thought, what would happen if you mixed them both together to make a beautiful ice cream sauce? The result was pure heaven. This tasty treat combines two of the best foods on the planet into one delicious delicacy. I promise it will turn into your friends’ legendary stories of your culinary prowess making the best dessert ever.
Prep Time: 10 minutes
Cool Time: 10 minutes
Ready In: 20 minutes
Yield: 1 1/2 cups
6 ounces Choclatique Private Reserve Chocolate (64%)
2/3 cup evaporated milk
1/8 cup of granulated sugar
2 tablespoons pure maple syrup
1/3 cup crisp, cooked Benton (if you can find it) bacon chopped up into small bits
- Combine the chocolate, milk, sugar and maple syrup in a medium saucepan and heat over low. Stir constantly until chocolate melts—do not bring to a boil.
- When the chocolate is melted and the sauce is smooth, add 1/4 of the bacon and stir.
- Remove from heat and allow to set until it is cool enough to eat.
- Pour over ice cream and sprinkle the top with bacon pieces.
ChefSecret: Benton’s Smoky Mountain Country Bacon is slow cured using salt, brown and white sugar. This time-honored practice dates back to the era of their forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s Smoky Mountain Country Hams they have upheld the traditional dry-curing process and are striving to produce world class country hams and bacon. Hickory smoking is performed in a small, wood stove smokehouse behind the business, imparting a distinct smoked flavor that many prefer.