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

Instructions

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In a mixing bowl, combine 1 pkg Chocolate Pudding In an Instant with 1 cup (250 ml) each whipping cream and milk. Beat with an electric mixer to form stiff peaks, about 1 minute. Refrigerate for 10 minutes.

To make prosciutto “frizzle”, fry a slice of prosciutto in Epicure’s Eclipse Coated Frying Pan over medium heat until bottom starts to crisp. You don’t need to add oil.

Turn over and continue to cook until crispy. Place on paper towel to absorb excess fat, then break into small pieces.

Fill a piping bag with Mousse. Pipe Mousse into chocolate shells.

Place shells on plates. Generously sprinkle with Epicure’s Maple Bacon Sea Salt.

Garnish with prosciutto crisps, if using, and mint sprigs.

Bon appétit!