Chocolate Mousse Cups With Candied Bacon

• 6 slices bacon
• 1/2 cup packed brown sugar, divided
• 1/2 cup mascarpone
• 1 1/2 ounces bittersweet chocolate, melted
• 1/8 teaspoon instant coffee
• 1/2 cup heavy cream
• 15 athens miniature phyllo cups (1 box)

1. In a large, heavy skillet, fry bacon over medium-low heat, turning once, until partially cooked (should still be limp). Remove bacon to paper towels and drain all fat from pan. Return bacon to pan and sprinkle with 1/4 cup brown sugar. Cook over low heat, turning frequently, about 10 minutes, until bacon is well coated with sugar and very firm. Remove to a rack to cool. (Do not cool on paper towels). If any melted sugar remains in the pan, spoon it over the bacon.
2. Meanwhile, place shells in preheated 350u0b0F oven for 4 minutes to crisp. Remove and cool.
3. In a small bowl, with an electric mixer, beat mascarpone, remaining sugar, chocolate and coffee. In another bowl, beat heavy cream until stiff peaks form. Fold into chocolate mixture.
4. Spoon/Pipe about two teaspoons of chocolate mixture into each shell. Chop bacon into small pieces and sprinkle over chocolate. Serve immediately. Note: If not serving immediately, refrigerate filling and bacon so that shells stay crispy and crunchy once they're filled.

bacon, brown sugar, mascarpone, bittersweet chocolate, instant coffee, heavy cream, athens

Taken from www.food.com/recipe/chocolate-mousse-cups-with-candied-bacon-463424 (may not work)