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Maple Syrup Pudding with Bacon
Recipe courtesy of Katrina Markoff, owner of Vosges Haut-Chocolat
79 g (5½ tbsp.) cream
1 vanilla bean
128 g (4½ oz.) milk chocolate chunks
45 g (3 tbsp.) maple syrup
1 lb bacon strips, cooked
Yield: 1 cup
Heat cream with vanilla bean over low heat, infuse for 10 minutes and then discard the bean. Bring cream to a boil.
Pour cream over milk chocolate chunks; stir with spoon.
Add maple syrup.
Fill shot glass halfway with mixture, with one strip of bacon sticking out from top. Serve warm.