Okay, you all remember the Bacon Explosion? The big log of smoked pork-a-liciousness that had us all transfixed back in June? Well, that was Pork-a-Palooza Part One. And since then, I have found several more “porky” treats that I can’t wait to foist upon you.
You see, I’ve been a slacker. Many weeks ago, I teased you with my new book of Ciao Bella gelato recipes, promising (okay, well, technically I didn’t pinky-swear) that I’d bring you a new flavor to drool over every week.
And, my dearies, I have failed you.
Summer has gotten away from me, and as I’m sure you can all relate to, we’ve been so busy that it completely escaped me.
Well, its time to rectify that.
It is my great pleasure to present to you.....Dark Chocolate Bacon Sorbet.
Yes, you heard me right. BACON.
I ran across this recipe when I was doing a little recon mission before making Chocolate Covered Bacon earlier this summer. I’ve had the recipe posted next to my stove for ages. I made a special stop in the city to get dutch processed cocoa. And yet.....I dropped the ball.
Maybe it was because every time I make bacon, it mysteriously disappears....hmmm....might have to look into that. I bet it has something to do with a pork-pilfering husband....
BUT FEAR NOT!!
The time has come. Yesterday I served up a big breakfast for my family....and I made THREE pounds of bacon. Yep, that way I was sure to have enough leftover for this recipe. Nonetheless, I still made the sorbet the same day, just in case the hubs fell prey to a cured meat craving.
I took the crispiest pieces (the recipe said 8 slices, but c’mon....I bet I doubled that) and chopped them up into crunchy bits. In the end, I decided that next time (and, oh yes, there WILL be a “next time”) I will add even more bacon. The original recipe called for “candying” the bacon, by means of dredging it in sugar and then baking it in the oven, but it also mentioned that it may have diminished the flavor of the bacon, so I chose not to candy mine. I’m a risk-taker, what can I say.....
I assembled the base for the sorbet. And let me tell you, it is so rich and intensely chocolatey, you would never in a million years guess that there is no dairy in this. And, its dark chocolate, so its good for you, too...right?
You could make this with any chocolate you like, but for me, darker is better, so I used about 70% dark chocolate.
(okay, okay, so I got distracted when I got home yesterday and its a little melty...but you know what? It sure tasted good drizzled all over those slices of bacon!)
DARK CHOCOLATE BACON SORBET
3/4 cup plus 1 tbsp. sugar
2 1/4 cups water
3 tbsp. corn syrup
6 oz. dark chocolate
1 cup Dutch-processed cocoa powder
app. 8 slices of bacon
Sift the cocoa to remove any lumps, then chop the chocolate into small pieces and combine it with the cocoa.
In a saucepan, combine 2 1/4 cups water, sugar and corn syrup. Bring the mixture to a boil and then remove it from the heat.
Slowly whisk the sugar syrup into the chocolate mixture. Don’t worry if the chocolate seizes on you, just keep drizzling the syrup into it and it will smooth out. Continue whisking this mixture for about five minutes, until you think it’s smooth and silky. Cool the mixture over an ice bath (fill a bowl larger than the one your base is in with ice cubes and water. Place your bowl inside the icy bowl, and continue to whisk it until it is cool). Place your base in the refrigerator to cool completely and thicken for a few hours.
After the sorbet base has cooled for a few hours, freeze it in your ice cream machine according to manufacturer’s instructions. At the last minute, funnel the bacon bits into the opening on the machine and stop the machine as soon as it is just mixed in. Your machine’s motor will protest if you let it churn too long with the chunks in it. Pour into a storage container and put it in the freezer until it reaches the desired firmness.
***I would probably save some bacon bits for garnish, also. I think it would add something to it to have the plain bacon on top as well as mixed in. This sorbet I so rich, you don’t need very much to get your chocolate fix.
There you have it, folks. Bacon....for dessert. Now, don’t despair, I still have a couple more bacon recipes to share with you, and hopefully I’ll get them up for your drooling pleasure much more quickly than I did with this one. Buon Appetito!