Chefs John Jackson, Connie de Sousa & Jessica Pelland
Photo by Carmen Cheng, via Instagram
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Place bacon in a single layer on lined baking sheet. Cook in preheated oven until crisp. Set aside to cool, then break into 1" pieces.
Meanwhile, bloom gelatin in a small bowl of cold water.
In a medium bowl, whip egg whites to medium peaks with ¼ cup (60 mL) sugar. Set aside.
In another bowl, whip cream to medium peaks. Set aside.
In a large bowl, whisk remaining ¼ cup sugar into egg yolks. Set aside.
Melt chocolate in microwave or double boiler. Set aside in a warm spot.
Melt the gelatin in a double boiler. Pour the melted chocolate and gelatin into the egg yolks, whisking vigorously. (Don't worry if the mixture looks chunky at this point.) Whisk in ? of the whipped cream and ? of the whipped egg whites until mixture is smooth.
Using a rubber spatula, fold in ½ of the remaining cream and egg whites, then fold in the remaining cream and egg whites. Pour the mixture into a disposable piping bag and place in refrigerator to set for at least 3 hours.
To assemble, line a cookie sheet with parchment paper. Pipe chocolate mousse onto parchment in 2" circles. Press a popsicle stick into each chocolate circle, then press a piece of bacon on top. Place the cookie sheet in freezer for at least 3 hours to set.