The Chocobacon Coma continues, and the following recipe is no joke.
This Maple Chocolate Pudding is so insanely delicious you might not be able to control yourself. For the sake of decency, I cannot even post what a fellow Chocobacon Fest-er said upon tasting this treat. Let’s just say it was REALLY good, and leave the rest up to your imagination.
This pudding is not like the standard Jello in consistency, rather it is a runny, gooey, delicious mess. Also, do not be disappointed by the fact that this recipe yields only 5-6 servings of about 2 oz. each. Your teeth would rot out of you had more than 2 oz. Trust me.
Also, you will need at least 2 bacon spoons per serving. What, you think you’re going to lick the pudding off of the bacon spoon with each magical bite? No, no. You’re not. You’re going to bite a heavenly bit of bacon with each and every scoop of pudding and you are not going to feel guilty for it for even one second.
As you can see in the pictures below, I had to serve the pudding in plastic cups because we were on a picnic. But, it would look even better in glass tumblers should the situation allow.
Maple Chocolate Pudding with Bacon Spoons
adapted from: Peace Love & Chocolate
5 oz milk chocolate, melted (I used 45% cacao)
3 oz heavy whipping cream
2 oz maple syrup, preferably Grade A amber
Vanilla bean, sliced in half and seeded (optional)
Bacon (I used maple bacon)
- soak vanilla bean and scraped pod in heavy cream for anywhere from a few minutes to overnight
- in a 375 degree oven, lay bacon in a single layer on baking sheet and bake until golden brown. Remove, pat oil with papertowels, and set aside.
- In a medium saucepan, bring cream and vanilla to a boil. Once boil is reached, turn off heat and let cool for 10 minutes. Remove pod.
- Melt chocolate on a double boiler or in microwave
- Pour cream over melted chocolate and add maple syrup. Using a whisk, combine to a glossy emulsion.
- Fill glasses with warm pudding and serve with a bacon spoon (and extra spoons on the side!)