So basically this is the ultimate:
"I really like you but I don't know how to tell you"
"I want to tell you how much I love you but we haven't said the "L" word yet"
"I'm sorry I did/said __________ but I made these for you"
"I know you're on the Paleo Diet so I made you a Paleo treat"
"I know you don't like store bought chocolate"
"....because Bacon and Chocolate"
Let me know how your significant other.... (or hopefully significant other post Valentine's Day after you gift your love interest this treat) likes these bad boys.
FYI: do yourself a favor and double this recipe. I’ve just had three. I’m doing all that I can to force myself to stay seated and not pull another one or two out of the freezer right now….
So you have a couple of different options with this recipe:
1. You can over stuff your chocolates (like I did) so that the center of the chocolates are saturated with bacon and caramel goodness
2. You can put just a dollop of bacon and caramel in the center of the chocolates so that the edges seal and the chocolates are more esthetically pleasing
3. You can remove the bacon from the recipe all together (I don’t suggest doing that unless you cannot or do not eat bacon because it’s magical ;) )
Swoon Worthy Bacon Caramel Chocolates
Makes: approx. 20 chocolates*
Hands on time: 15 minutes
Cook time/Refrigerator time: 25 minutes caramel, 25 total minutes fridge
*of course this depends on the size of your molds, mine hold 1 ½ tablespoon of liquid so they are fairly large
- ½ batch of the Urban Poser’s Caramel recipe (1 can of coconut milk, ½ cup honey, 1 tablespoon ghee or shortening, 1 teaspoon vanilla extract, generous pinch of salt)
- 7 pieces of bacon
- 1 ½ cups of Enjoy Life Chocolate Chips+
- 1 ½ tablespoons of coconut oil
- ¼ teaspoon salt
+I suggest this brand of chocolate chips because they are allergen free. Free of dairy, nuts, and soy
1. Make a half batch of the Urban Poser’s incredible caramel recipe.*
*This recipe is insanely easy and delicious. The only comment I have, is to make sure you watch it like a hawk at the 20 minute mark. The first batch of mine ended up burning. It was reaching a golden brown color and I stepped away for maybe a minute or two and came back and it was dark brown. After cooling it tasted ok, but definitely more burnt than it should have! Also, I was generous with my pinch of salt as I love the salted caramel combination.
2. When you have poured the caramel into a glass bowl and are waiting for it to chill, begin with your chocolate.
3. Use a double boiler (or like me, use a makeshift double boiler using a glass bowl sitting on top of a sauce pan filled an inch or two with water- make sure the water doesn’t reach the bottom of the bowl) melt your chocolate. So pour the chocolate chips and coconut oil into the glass bowl and stir until the chocolate has reached a smooth consistency. Once it’s nearly smooth, turn the burner off stir until its creamy. Add the salt and mix again.
4. Pour (or use a spoon) to fill the molds ¼ of the way up. Set them in the fridge for about 10 minutes until they harden.
5. While you’re waiting for the chocolate to harden, cook your bacon in a frying pan.
6. After your bacon is perfectly cooked (not too crunchy, not too soggy), finely chop it up and mix it into the caramel.
7. Remove the chocolate from the fridge and dollop the caramel in the middle of each chocolate, or do like I did- don’t be stingy and cover the whole piece of chocolate. Taste before beauty.
8. Then, using the remainder of the melted chocolate, cover the bacon.
9. Pop back into the fridge.
10. Eat them and swoon.