These choc-pops will keep well in the freezer. Once they're properly set you can take them off the tray and stick them in freezer bags to save space.
Bajazzled Banana Choc-Pops
You'll need:
- A few bananas, not too ripe
- Some chocolate (I used 50g, which was plenty to make choc pops from 2 bananas)
- Some sugar sprinkles, the more lurid the better
- Cocktail sticks
- A small baking tray lined with parchment
Make it!
- Start by chopping the bananas into chunks. If you like you can slice the tops at a jaunty angle, but make sure they'll stand up.
- Put a cocktail stick into each banana piece, put them on the baking tray and pop them into the freezer for an hour.
- Once the bananas have been freezing for an hour, melt the chocolate in the microwave (carefully) or in a bowl over some barely simmering water (make sure the water doesn't touch the bottom of the bowl).
- Pour the sprinkles into a bowl.
- Let the chocolate cool a little, then dip each banana piece in. Immediately dunk it in sprinkles, as the cold banana will make the chocolate set very quickly.
- Eat them! Or put them back on the tray and store in the freezer for choc-pop emergencies.
I can imagine that all sorts of sprinkle would be good possibilities for these; maybe edible glitter at Christmas?
ReplyDeletethese look divine- there is no limit to what the imagination can do here! :D apart from covering the whole piece of banana, do you have any ideas on how to stop the bananas going brown? (or don't they if they've been frozen?!)
ReplyDeleteI love that Alex can turn something inspired by VAJAZZLING into something quite elegant. Magic.
ReplyDeleteCath, I LOVE edible glitter! You are clearly a girl after my own heart.
ReplyDeleteLaura, mine don't seem to have gone brown (I put them straight back in the freezer after dipping). If you were really worried you could squeeze a little lemon juice into some water and dip them in that first.
Sian - it must be the pregnancy hormones!