Drunken Chocolate Mousse Pie with Candied Bacon and Pretzel Crust

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Drunken Chocolate Mousse Pie with Candied Bacon and Pretzel Crust
  • Prep Time: 40
  • Total Time: 60
  • Servings: 8-10
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About this Recipe

It's a chocolate whiskey mousse pie covered with a chocolate and whiskey ganache topped with whiskey-candied bacon. All in a pretzel crust.

Ingredients

PRETZEL CRUST:
1.5 cups (375 mL) Crushed pretzels
6 tbsp (90 mL) Butter, melted
1/4 cup (60 mL) Brown sugar
CHOCOLATE MOUSSE:
Semi-sweet chocolate, chopped (or use chocolate chips)
1 cup (250 mL) Heavy cream
1 tbsp (15 mL) Granulated sugar
3 tbsp (45 mL) Rye whiskey
WHISKY CANDIED BACON:
1/2 lb (225 g) Schneiders® Bacon
1/4 cup (60 mL) Brown sugar
2 tbsp (30 mL) Rye whiskey
CHOCOLATE WHISKEY GANACHE:
1/3 cup (75 mL) Heavy cream
4 oz ( 115 g) Semi-sweet chocolate, chopped (or use chocolate chips)
2 tbsp (30 mL) Rye whiskey

Directions

PRETZEL CRUST:
PREHEAT the oven to 350°F (180C). Place crushed pretzels in a mixing bowl. In a separate bowl, mix butter and brown sugar. Add to the pretzels and stir. Press the mixture into the bottom of a greased 9” (23 cm) pie pan. Bake for 10 minutes. Remove from the oven and cool.

CHOCOLATE MOUSSE:
PLACE chocolate in a microwavable dish and microwave for approximately 2 minutes, stirring every 30 seconds to prevent burning.

WHISK cream and sugar together until soft peaks form. Continue to whip while adding the whiskey. Gently fold the melted chocolate into the whipped cream mixture. Spread over the cooled pretzel crust. Refrigerate for 30 minutes to set.

WHISKY CANDIED BACON:
PREHEAT oven to 400°F (200°C). Meanwhile, in a small saucepan heat the brown sugar and whiskey until the sugar has dissolved and a glaze has formed.

PLACE bacon on a wire rack inside a sheet pan. Brush with the brown sugar and whiskey glaze and bake for 15 minutes. Turn the bacon, glaze the other side and continue to bake for another 15 minutes or until the bacon is crisp. Be careful not to burn. Let the bacon cool and chop into pieces.

CHOCOLATE WHISKEY GANACHE:
HEAT cream in a small saucepan until bubbling. Pour over the chocolate and let sit for 30 seconds to melt the chocolate. Stir until smooth then stir in whiskey until combined.

ASSEMBLE by carefully pouring the ganache over the chilled mousse. Garnish with pieces of chopped bacon over the ganache before it hardens. Chill for 2 hours or overnight.

Notes

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