Maple, Chocolate Chip & Candied Bacon Cookie Cups

Candied Bacon & Maple Mousse Cookie Cups
These are simply amazing! I was so excited when I saw this on the daring bakers for April. I have been patiently waiting for something to bake where I could candy bacon.

Candied Bacon & Maple Mousse Cookie Cups
The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at!
Candied Bacon & Maple Mousse Cookie Cups
Now that I’ve made candied bacon I don’t think I’ll ever make regular bacon again! Candied bacon would also taste great with pancakes. It’s a little sweet and salty.
Enjoy, and if you’re feeling generous share! I don’t think I want to share my candied bacon.
Maple, Chocolate Chip & Candied Bacon Cookie Cups

Yield: 12 cookie cups


Maple Mousse

1 cup maple syrup

4 egg yolks

7g unflavored gelatine

1 1/2 cups whipping cream (I used double cream)

Candied Bacon

1 package bacon


1/3 cup brown sugar

Maple, Chocolate Chip & Candied Bacon Cookie Cups

2 cups plain flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup butter, at room temperature

3/4 cup packed brown sugar

2 eggs

1 tsp vanilla

1 tsp maple extract

1/3 cup candied bacon, chopped

1 cup dark chocolate chips


  1. Make the mousse by whipping 1 1/4 cups of the whipping cream until stiff peaks form.
  2. In a small bowl mix a 1/4 cup whipping cream and gelatine in a small bowl. Leave for five minutes and then microwave for 10 seconds and stir until dissolved. Heat for another 10 seconds if needed.
  3. In a large bowl whisk the egg yolks together.
  4. Bring the maple syrup to a boil in a saucepan and remove from the heat. Pour a small amount of the egg yolks and whisk (so they don't curdle). Pour in the rest of the maple syrup and the gelatine mixture. Whisk occasionally over the period of 1 hour.
  5. Stir in 1/4 cup of the whipped cream done in step 1. Fold in the rest of the whipped cream. Cover and place in the fridge to set.
  6. Make the candied bacon. Preheat oven to 325 F/ 160 C. Place the bacon in a bowl and mix the pepper and brown sugar. Place the strips on a foil lined baking sheet.
  7. I used my favorite bacon that gets crisp when cooked. In the UK I've only seen this at Sainsbury's
  8. Place a piece of foil on top and another baking tray on top and bake for 10 minutes. Check, sprinkle a little more brown sugar over top and bake for a further 10-15 minutes until crisp. I baked for a few minutes with the top tray taken off as well.
  9. Make the cookie cups. Preheat oven to 350 F/180C and grease a muffin tray. Whisk together the flour, baking powder, salt and baking soda. Set aside.
  10. Beat together the butter and sugars with an electric mixer until smooth. Add the eggs one at a time until blended. Add the vanilla and maple extracts and beat until blended and fluffy.10. Add the flour a little at a time, mixing until combined, Stir in the bacon and chocolate chips.
  11. Using a cookie scoop place 2 rounds in each muffin tray and bake for 12 minutes.
  12. As soon as the cookies come out of the oven take a teaspoon and gently press the center of the cookie to the sides to make a cup.
  13. Leave in the tray for 5 minutes and then remove. Let cool completely.
  14. Once the mousse has set place 1 tablespoon of mousse into each cup and top with a piece of candied bacon.
adapted from Alex GuamaschelliBaconology 

You Might Like: