5 slices bacon
3 tbsp. butter
2 small shallots, minced
2 lb. Brussels sprouts, halved
1/2 tsp. cayenne pepper
3/4 c. heavy cream
1/2 c. shredded sharp white cheddar
1/2 c. shredded Gruyère
Preheat oven to 375 degrees. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat.
Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.
Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.
Bake until cheese is bubbly, 12 to 15 minutes. (If your cheese isn’t golden, switch oven to broil and broil 1 minute.)
12 oz. semisweet chocolate, chopped
12 oz. white chocolate, chopped
1/2 tsp. peppermint extract
8 candy canes, crushed
Line a baking sheet with parchment paper. Fill the bottom of a large pot with 3 inches o water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. Stir in extract. Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes.
Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes.