Chocolate-Banana Bonbons With Toasted Almonds
Indulge in these decadent frozen chocolate-covered banana bonbons with a delightful crunch of toasted nuts. A perfect treat to satisfy your sweet cravings and impress your guests at any gathering.
— Constant Cookbook
Ingredients
- 12 oz. semisweet chocolate, chopped
- 2/3 cup toasted and chopped almonds or pecans
- 2 bananas
Instructions
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat but leave the bowl of chocolate on top of the pan to keep warm.
- Place the nuts in a shallow bowl. Line a baking sheet with waxed paper.
- Peel the bananas and cut into 1/2-inch rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared baking sheet and sprinkle with some of the nuts. Repeat to dip and coat the remaining banana slices.
- Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week. Makes about 30 bonbons; serves 8.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
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