Denhay Chocolate Coated Smoked Streaky Bacon, Chocolate, Orange & Coffee Mousse

Denhay Chocolate Coated Smoked Streaky Bacon, Chocolate, Orange & Coffee Mousse

Serves 4 people   Prep 30 minutes   Cook 10 minutes


Ingredients

  • 1 pkt Denhay Smoked Streaky bacon
  • 300g Dark chocolate (50g for coating the bacon and 250g for the mousse)
  • 300ml Double cream
  • 40ml Espresso (or strong instant coffee)
  • 30g Caster sugar
  • Vanilla extract
  • 2 oranges (zest, 20ml juice and segments)
  • Cocoa powder

Method

Zest the oranges and set aside. Then use a knife to peel the oranges and then segment. Squeeze the juice from the remaining orange and mix into the zest. Keep seperate from the segments.

Make the espresso and add the sugar to dissolve. Then add the 20ml of orange juice and zest and vanilla extract.

Break up the chocolate into a glass bowl, add 100ml of double cream. Place in a 'bain marie' over gently simmering water until melted. Take off the heat, stir in the coffee mixture and allow to cool.

Whip 200ml of double cream until stiff peaks form. Gently fold in 1 spoon of the whipped cream into the chocolate mixture to loosen it and then fold in the rest of the cream very lightly to retain the air.

Divide the mousse into serving glasses or bowls and refrigerate for at least two hours, or until set.

Lay the bacon on a tray between 2 pieces of greaseproof paper and another tray on the top. Cook until crispy. Then pat dry with paper towel and put into the fridge until completely cooled.

Melt the remaining chocolate in a bowl. Brush the bacon with the chocolate until coated on both sides. Return to the fridge.

To serve dust the mousse with cocoa or grated chocolate and serve with orange segments and the chocolate coated bacon to dip into it.


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