Ingredients
- 1 pound thick-cut applewood smoked bacon
- 1 pound semisweet chocolate, chopped
Preparation
Step 1
To prepare chocolate-covered bacon bits, preheat oven to 400 degrees and place a rack in the center. Line a rimmed baking sheet with parchment paper. Arrange bacon strips on prepared baking sheet, leaving 1 inch of space around each piece. Place a second rimmed sheet directly on top of the bacon and weigh down baking sheet with a heavy ovenproof skillet. Transfer to preheated oven and cook bacon until well browned but still pliable, about 25 to 30 minutes.
While the bacon cooks, fill the bottom of a double boiler with 2 inches water and heat over medium-low heat until simmering. Place chocolate in the top of a double boiler and set over the simmering water. Heat gently, stirring often, until completely melted. Keep warm over low heat.
Once the bacon is cooked, transfer the slices to a heatproof wire rack set over another rimmed baking sheet, spacing the bacon at least 1 inch apart on all sides. Using a silicone pastry brush, coat one side of each bacon piece with melted chocolate. Transfer pan with bacon to the refrigerator for 8 to 10 minutes to let chocolate set. Remove pan from refrigerator and carefully flip the bacon pieces. Coat the second side of the bacon with melted chocolate and return pan to refrigerator for another 8 to 10 minutes, until ready to use.
To serve, use a sharp chef’s knife to chop the coated bacon into ½-inch pieces. Scoop ice cream into chilled bowls, sprinkle chopped bacon over ice cream, and serve immediately.