Bacon Dipped In Chocolate Ganache Recipes

Steps:

• Preheat oven to 400°. Thread bacon strips, weaving back and forth, onto twelve 12-in. soaked wooden skewers. Place on a rack in a large baking pan. Bake until crisp, 20-25 minutes. Drain on paper towels; cool completely., In a microwave, melt candy coating; stir until smooth. Brush onto both sides of six bacon strips; sprinkle with toppings as desired. Place on a waxed paper-lined baking sheet., In a microwave, melt chocolate chips and shortening; stir until smooth. Brush onto both sides of remaining bacon; decorate as desired., Refrigerate until set. Store in refrigerator.

Steps:

• 1. Preheat oven to 425. line a baking sheet with foil and top with a rack.
• 2. For bacon, thread a strip of bacon onto each skewer; put on prepared rack. Cook bacon 10 minutes, flip and cook til crisp, 10 to 15 minutes more. transfer to paper towel lined baking sheet.
• 3. For caramel, boil brown sugar, butter and corn syrup in small pan 1 minute. Whisk in 2 Tbsp. cream and boil 1 minute more. Removes caramel from heat; let cool 10 minutes.
• 4. For ganache, heat 3 Tbsp. heavy cream til it boils. pour over chocolate in a bowl. Let the chocolate sit 5 minutes to soften. Stir til smooth.
• 5. Spoon caramel over one side of each bacon skewer; chill til caramel is set. Spoon ganache over caramel; let excess drip back into the bowl. Chill bacon til ganache is set.

Steps:

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet.
• Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
• Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
• Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30 second intervals until chocolate is melted and smooth, stirring after each interval.
• Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

Steps:

• Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat.
• Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with all the bacon slices. Drizzle the white chocolate over the chocolate covered bacon. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve.

Steps:

• Heat large skillet on high; add bacon strips.
• Turn bacon strips over as needed with tongs.
• Cook back until it's reduced to about ¼ of its original size and appears to be crispy. (Personally I believe that the bacon should be crispy; however if you prefer your chocolate covered bacon chewy opposed to crunchy then reduce cooking time by removing your bacon earlier).
• Drain bacon on papertowels to remove grease.
• While the bacon is cooling fill the double boiler or medium sauce pan with water and bring to a medium heat.
• Place double boiler top pan in double boiler bottom pan or put the small sauce pan in the medium sauce pan.
• Slowly add chocolate morsels into top pan and stir while morsels melt. Do this until all morels have been added. (Be sure to keep stirring to prevent the chocolate from burning.).
• Using your fingers or tongs carefully dip the bacon strips into the chocolate, if necessary use a spoon to spoon the melted chocolate over the bacon evenly coating it.
• Once coated lay strips on cooling rack (with something underneath to catch the drips) or waxed paper lined cookie sheet. Cool in refrigerator for 15 minutes to set chocolate.