Chocolate-dipped, Almond-topped Bacon Hearts

'Heart attack' may be your first thought as you lay eyes upon these slightly extravagant professions of bacon love. They are a bit over the top. Oddly enough, if you're a Paleo or Primal person, these porkers are an acceptable treat.

I can't take credit for this idea at all. Chocolate-dipped bacon has become a bit of a pop glutton-goody, and bacon hearts are a pintastic success. I do, however, think I can add a few little  tips to the execution of this sweet and savory treat which may assist in a successful presentation.

To begin, I suggest you use thick-cut bacon. Also, skip cutting the bacon (as performed by The Paper Mama)  -- just fold it like a heart. I read on one blog that cutting the bacon makes it more susceptible to falling apart, which will make it more difficult to glaze.

Ingredients:
6 or 7 slices thick-cut bacon
1 cup 60% cocoa chocolate chips
1 tablespoon butter
1/4 cup slivered almonds


Directions:
Preheat oven to 400 degrees F. Shape and arrange bacon on a rimmed cookie sheet lined with foil. Bake for approximately 18 minutes. Once the bacon has cooked, move the bacon to a plate lined with paper towel to absorb the excess grease and cool. In a small pan, toast almond slivers on medium heat. Meanwhile, melt chocolate and butter in a double boiler. Dip bacon hearts in the melted chocolate. A spatula will help coat the bacon more gently. Once the bacon in thoroughly coated with chocolate, place on a baking sheet lined with wax paper and top with toasted almonds. Keep these hearts from melting by storing them in the refrigerator.

 

 

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