Chocolate-Dipped Banana Bonbons

Created by: Allison Beck

Yields: 8 Servings Time: 2 ½ hours (Including Freezing)


Ingredients

  • 8 bananas, sliced into ¾-1-inch pieces

  • Angel flake coconut, for rolling (optional)

  • Ground toasted almonds, for rolling (optional)

  • 1 pound dark chocolate, melted in a double boiler

Directions

Arrange bananas, cut side up, on a parchment-lined baking sheet and freeze until solid. Arrange coconut and almonds in small bowls for rolling.

Once the bananas are solid, dip each one into the melted chocolate (keep it over barely simmering water so the frozen bananas don’t cause the chocolate to seize) and then roll into the toppings, if desired, or simply place back on the parchment sheet. Repeat until all slices are covered or you run out of chocolate.

Freeze the bonbons until hardened. Bonbons can be kept in a sealed container for up to 2 weeks in the freezer.

 

Recipe courtesy of TheDailyMeal.com