2741. CHOCOLATE and BACON LASAGNA with APPLE JUICE and CANDY

1 cup bittersweet chocolate chips
4 slices bacon, pan fried and fat drained
1/2 cup semi-sweet chocolate chips
1 cup milk
1 cup flour 
salt, pinch
1/4 cup sugar
1/2 pound butter
1/2 cup mascarpone

In a double boiler, melt chocolate chips. In a small bowl, combine milk and flour. Add a pinch of salt. Add sugar. If mixture is too thick, add milk. It should have the consistency of a batter. In a non-stick pan, add a pat of butter and swirl around to ensure bottom of pan is coated. When butter is foamy, add enough batter to coat pan. When crepe begins to cook, flip to cook other side. Cook all batter. On a flat surface, place 1 crepe. Coat with mascarpone and top with another crepe. Layer a thin chocolate spread. Rotate ingredients until you have used all crepes. Spread chocolate and sprinkled chopped bacon on top. Gently cut with square mold squares out of the stack. Serve.


bacon recipe courtesy of: Casey Thompson, Top Chef, Season 8, Episode 2, Quickfire Challenge, Bravo TV