Maple Syrup Pudding with Bacon
1/2 tablespoon cream
1 vanilla bean
4 1/2 ounce. milk chocolate chunks
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.
Recipe courtesy of Katrina Markoff, owner of Vosges Haut-Chocolat