Perhaps this is something I shouldn't admit: I am a sucker for Chinese chicken salads. You know, the kind found on many a national chain family restaurant menu. Iceberg lettuce "exotically" adorned with canned mandarin orange segments, ginger vinaigrette, and fried chow mein noodles—delish! I know what you're thinking: "Is this girl serious?" I am. And earlier this week, I may have taken things a little too far. I'll let you be the judge.
I love these salads so very much that I decided to turn my favorite part of the salad—the noodles—into a candy by simply covering them in Valrhona milk chocolate. It's probably the easiest confection recipe I've ever created (it took a whole 10 minutes). It incorporates the best of all desserts—a crunchy, fried, salty snack food and some really fancy chocolate. Short of the addition of mini-marshmallows, no other combination could make me happier.
About the author: About the author: Jenny McCoy is the pastry chef at A Voce in New York City. When she's not covered in flour or frying bomboloni, you can find her strolling the streets of Fort Greene, Brooklyn, with her little dog Olive.
Chow Mein Chocolates
About This Recipe
- 1 cup milk chocolate chips (you don't have to use Valrhona)
- 1 5-ounce package chow mein noodles
Set over a double boiler, melt the chocolate in a large mixing bowl.
Once completely melted, add the noodles to the chocolate and gently mix until well coated.
Pile heaping tablespoon-sized haystacks of the chocolate noodles onto a parchment-lined baking sheet.
Refrigerate until the chocolate has set--about 30 minutes.
Eat quickly before you are forced to share with others!