6 slices bacon
1/2 cup packed brown sugar, divided
1/2 cup mascarpone
1 1/2 oz. bittersweet chocolate, melted
1/8 teaspoon instant coffee
1/2 cup heavy cream
15 Athens Mini Fillo Shells (1 box)
In a large, heavy skillet, fry bacon over medium-low heat, turning once, until partially cooked (should still be limp). Remove bacon to paper towels and drain all fat from pan. Return bacon to pan and sprinkle with 1/4 cup brown sugar. Cook over low heat, turning frequently, about 10 minutes, until bacon is well coated with sugar and very firm. Remove to a rack to cool. (do not cool on paper towels). If any melted sugar remains in the pan, spoon it over the bacon.
Meanwhile, place shells in preheated 350ºF oven for 4 minutes to crisp. Remove and cool.
In a small bowl, with an electric mixer, beat mascarpone, remaining sugar, chocolate and coffee. In another bowl, beat heavy cream until stiff peaks form. Fold into chocolate mixture.
Spoon two teaspoons of chocolate mixture into each shell. Chop bacon into small pieces and sprinkle over chocolate. Serve immediately. Note: If not serving immediately, refrigerate filling and bacon so that shells stay crispy and crunchy once they're filled.