Italian Chocolate Mousse with Prosciutto Frizzle
While bacon has been on our trend watch for a while, it is the sizzling darling of the media right now. Bacon is everywhere! High-end restaurants, magazines, and even fast-food restos have jumped on the salty-sweet bacon dessert bandwagon. I’ve seen all kinds of creative desserts: bacon mixed with chocolate, different flavours of ice cream, fruit pies and desserts, caramel, cookie dough, and now I’d like to introduce you to my new favourite dessert: Italian Chocolate Mousse.
Here I have used a more flavourful (and less fatty) Italian bacon – known as prosciutto. Prosciutto is a dry-cured aged ham and has a higher meat-to-fat ratio than regular strip bacon. Its rich salty flavour plays well to the cool chocolaty flavour of our mousse.
Keep leftover prosciutto crisps, which I call prosciutto “frizzle” in our Prep Bowls, then have them on hand to sprinkle on melon soup, chowders, salads, pastas, or anywhere you want to add salty flavour.
Here is the recipe: Italian Chocolate Mousse