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.
- 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!