yields 20-24 muffins
6 oz. bittersweet chocolate, chopped
4 oz. unsweetened chocolate, chopped
12 oz. unsalted butter
2 cups white sugar
6 large eggs
1/2 lb. bacon, baked or fried crisp
1/2 lb. all-purpose flour
Heat
the oven to 350 degrees. Bring water to boil in a medium saucepan.
Place both chocolates and butter in a glass or metal bowl, and place the
bowl over the saucepan of boiling water. Mix until butter and chocolate
are melted and smooth. In a large bowl, whisk the eggs and sugar until
light and fluffy. Chop bacon into small pieces. Add the melted butter
and chocolate to the eggs and sugar, and whisk till blended. Add bacon,
and then fold in flour. Using a medium sized ice-cream scoop, scoop
batter into lined muffin tins and fill about ¾ full. Bake for about 30
minutes, until muffins rise slightly, and the tops crack. Remove from pan and cool for 10-15 minutes.
bacon recipe courtesy of: Fabio Vivani, Chocolate Bacon Muffins Mother's Day Episode of Chow Ciao!, May 13, 2012, Yahoo!
