Total Time:1 hr 40 min
Prep: 30 min
Inactive: 1 hr 0 min
Cook: 10 min
- Bananas / Kiwis / Strawberries / Pineapple etc. peeled and split into proper bites.
Example: split banana in 4 / Cut Kiwi in 1,5 cm thick slices / Pineapple 1.5 cm thick slices
- Wooden popsicle sticks
- Waxed Paper / baking paper
- 32 ounces semisweet chocolate, chopped or chips
- 4 tablespoons unsalted butter
Line a sheet pan with waxed paper /Baking paper.
Cut the fruit in suitably sized pieces and insert a popsicle stick into the fruit, pushing the stick halfway in.
Place the fruit on the baking paper or waxed paper. Freeze for 1 hour.
Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.
Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut
Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconutbanana in the desired decorations, transfer to the sheet pan, and return to the freezer if not to be eaten right away.
Once frozen, store the bananas in an airtight container.
Serving suggestion: To serve at a kid’s party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.
These are so colorful and festive looking it makes you feel like it’s a party when you look at an assortment of them. And they couldn’t be easier to make, even your kids could do it. You can use white chocolate too, for a more wintry or icy look.
- 4 bananas, peeled, cut into chunks, and frozen
- ¼ cup unsweetened cocoa or similar, like 2 packets The Daily Good Greens Chocolate
- a few tablespoons of water
- 1 chocolate bar (100 grams or 4 ounces), such as SuperFoods Chocolate, chopped into small pieces
- peanut butter and sea salt for topping
- Let the bananas soften for a while at room temperature or in the microwave. You don’t want them to be rock hard because they’ll take a toll on your food processor or blender, but you don’t want them to be soft because you’ll get more of a smoothie texture. They should be frozen but starting to soften on the outside.
- Pulse the bananas in a food processor until smooth. This is a heavy duty task – a blender can do it, but it’s going to need some help (a few stirs here and there) to move through the blender smoothly.
- Dissolve the cocoa in the water to allow it to incorporate into the ice cream better. Add the chocolate paste to the food processor and puree again until incorporated.
- Stir in the chocolate bits and anything else you might like – vanilla, sea salt, etc. Serve topped with drizzled peanut butter!
Ingredients (5 persons)
100 g room tempered butter
1 dl white sugar
2 room tempered egg
2 riped bananas
4 dl all purpose flour
0.75 teaspoons baking powder
1 teaspoon vanillasugar
1 teaspoon cinnamon
1 teaspoon salt
200 grams dark chocolate 70%
1. Whip tempered butter and sugar until fluffy. Mix well. Whip one and one egg into the buttercream.
2. Mix all the dry ingredients in a different bowl. Blend carefully the dry ingredients into the buttercream. Mash the bananas with a fork or a mixer depending on texture. Add banana and nicely chopped chocolate into the dough with a spatula.
3. Bake the cake on lower level of the oven for 180 Celcius degrees for 50-60 minutter. Cake will be a bit soft when warm, it has to cool to set. This bananacake will stay fresh for many days if you wrap it well and keep in fridge.
Ingredients & Directions
Recipe from Thelittlethings.com
- 1 large jar of marshmellow fluff (213 grams / 7.5 Oz) or homemade (see recipe below)
- 2,5 cups of white chocolate chips
in a large bowl
In a medium pan over medium heat
- 3/4 cup butter
- 3/4 cup heavy cream
- 1 cup sugar
- 1 pinch salt
Bring to boil over medium heat stirring often
Once it comes to a boil, add 1 tablespoon of cherry flavoured gelatine or yello.
Stirr around and bring to a nice rollign boil. Allow to boild for a full 5 minutes.
After 5 minutes poor it into the bowl with white chocolate and marshmellow fluff.
Quickly stirr the mix until chocolate melts and the dough is a lovely fluffy mix
- Stirr inn 1/2 cup of dried cherries, chopped to small pieces.
Poor into a 8×8 or 8×10 inch baking dish, lined with aluminum foil or baking paper.
Spread it out smoothly and allow to cool in the fridge for 2-3 hours before cutting small shapes or rectangulars.
Decorate with melted chocolate and sprinkles
Store in refrigerator
Homemade Marshmallow Fluff Recipe:
Yields: makes a large quantity
Prep time: 35 min
Cook time: 10 min
3 egg whites, room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner’s) sugar
1 tablespoon pure vanilla extract
In a large bowl of an electric mixer, add egg whites, corn syrup, and salt.
Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
Reduce your mixer to low speed, add powdered sugar and mix until well blended. Add vanilla extract, mixing just until well blended.
Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.
Makes a large quantity.
Look at these gorgeous Strawberry Tuxedos
STRAWBERRY TUXEDO RECIPE
- 15 strawberries
- 3 ounces bittersweet chocolate
- 3 ounces white chocolate
- Chop chocolates and place in separate bowls.
- Place these bowls over a pot of barely simmering water and let stand until melted.
- Stir until smooth, set aside and let cool for a few minutes.
- Dip strawberries in white chocolate and place on a baking sheet. Refrigerate for 10 minutes.
- Dip sides of the strawberries in bitter chocolate. Back to the refrigerator for 10 more minutes.
- Dip a thin paint brush in bitter chocolate and draw the bow tie and buttons.
Sometimes the simplest things in life are the most delightful.
Todays dessert du jour are little fresh raspberries stuffed with dark chocolate chips thanks to the advice of Beloved Green.
6 Eggs (or the equivalent to 6 Eggs in NoEgg or other Egg replacer)
250 grams of dark chocolate
1.2 dl of sugar
2 table spoons of whipping cream
1 vanilla bean
1 tea spoon SP (Sponge Cake Stabilizer)
2 dl creme fraiche
Separate the white from the yolks.
Melt the chocolate in the microwave oven for 1-2 minutes.
Add half the sugar plus the cream and the seeds from the vanilla bean and then set aside.
Whip the eggwhites (or NoEgg replacer) with the SP until you can turn it upside down without the mix falling out of the bowl. Add the rest of the sugar.
Add the Egg Yolks to the melted Chocolate and mix well by hand.
Add the Chocolate mix into the white mix and blend carefully.
Decorate with small flowers and set to cool in the refrigerator.
1/2 cup sugar
3 tablespoons water
400 grams of frozen raspberries
3 bottle hats of Safari Liqueur
How to do:
- Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
- Put the raspberies and the sugar syrup in a blender and puree.
- Strain through a fine mesh sieve to remove the seeds and stir in the liqueur.
- The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.
Serve the Chocolate Mousse with the Raspberry Coulis: