Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Double Chocolate Maple Hot Cocoa
Course
Cocktail
Cuisine
American
Season
Fall, Winter
Key Ingredient
Cocoa, Whiskey
Diet
Gluten-free
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
1
cocktail
Calories
957
kcal
Author
Charity Beth Long
Ingredients
Chocolate Dipped Candied Bacon
3
strips of thick sliced bacon
1
tablespoon
Imperial Brown Sugar
2
ounces
dark chocolate
chopped
Coarse sea salt
Double Chocolate Maple Hot Cocoa
2
tablespoons
Imperial Sugar
1
tablespoon
unsweetened cocoa
1
cup
milk
Pinch of salt
1
ounce
Jim Beam Maple Bourbon Whiskey
1
ounce
Godiva Dark Chocolate Liqueur
Whipped cream
optional
Instructions
Candied bacon
Preheat oven to 350F
Put bacon on a broiler pan and cover with brown sugar.
Bake for 15-20 or until mostly done.
Lower oven temperature to warm/150F and either open oven door slightly or turn on your convection bake setting.
Let bacon dry out until crispy for another 10-15 minutes. Watch it carefully so it doesn't burn!
Remove from oven and cut into 2 inch strips and transfer to the freezer to cool for a few minutes.
Meanwhile, melt your chocolate in a heatproof bowl on defrost at 30 second intervals, stirring often.
Place a sheet of wax or parchment paper on your counter.
One by one, dip your bacon pieces in the chocolate.
Let them set up for a few seconds before sprinkling them with coarse sea salt.
Double Chocolate Maple Hot Cocoa
Place sugar, milk, cocoa and salt in a small saucepan.
Heat over medium heat, whisking frequently, until cocoa is hot, but not boiling.
Pour hot cocoa into a mug and add liquors.
Top cocoa with whipped cream and candied bacon and serve immediately.
Nutrition
Calories:
957
kcal
|
Carbohydrates:
90
g
|
Protein:
18
g
|
Fat:
47
g
|
Saturated Fat:
24
g
|
Cholesterol:
50
mg
|
Sodium:
358
mg
|
Potassium:
875
mg
|
Fiber:
8
g
|
Sugar:
75
g
|
Vitamin A:
395
IU
|
Calcium:
317
mg
|
Iron:
7
mg