1 ½ lb. Brussels sprouts (trimmed)
4 bacon slices (roughly chopped)
1 red apple (peeled and diced)
2 Tblsp shallots (minced)
1 garlic clove (minced)
¼ C. dry white wine
¼ C. chicken broth
1 ½ tsp cocoa
1 tsp salt
½ tsp pepper
¼ C. freshly shaved Parmesan cheese
Cut Brussels sprouts in half, and cut into shreds. Cook bacon in a large skillet over medium heat until crisp; remove bacon, and drain on paper towels, reserving 3 Tblsp drippings in skillet. Crumble bacon.
Sauté apple, shallots, and garlic in hot drippings over medium-high heat 3 minutes. Stir in wine and next 4 ingredients, stirring to deglaze the skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Add Brussels sprouts; saute 8 to 10 minutes or until sprouts are crisp-tender. Top with shaved Parmesan cheese and crumbled bacon. Serve immediately.