Banana Rocher Frozen Pops

DIY Banana Ferrero Rocher.

Here’s one that’s sure to be a cheat’s favourite.

Everyone loves a chocolate fix, but sometimes the thought of having to go lengths to satisfy that craving can seem a little daunting. Today’s feature offers the perfect solution.

Bite-sized and deliciously decadent, this deceptively impressive-looking sweet treat is great for last-minute summer entertaining. (The first look reminds you of Ferrero Rocher, no?)

Also, as these pops are served frozen, they can be made ahead of time and stored in the freezer for a fuss-free after-meal party dessert.

It’s so easy to make, you wouldn’t believe it.

As if its appearance isn’t tempting enough, the revelation of what’s inside is probably the best part — somewhat like a surprise.

I hadn’t told anyone what was underneath the chocolate coat before serving it to them. When they bit into it, they all the same reaction, with their mouths still full: “Oh my gosh, banana! Frozen!” Just imagine all the melted chocolate I was looking at when they spoke, trying to make out their muffled words and get that image out of my mind… Ha ha.

But anyway, chocolate, banana and almonds. What can go wrong? I’m more than content with this creation of mine.

To borrow the Pringles’ tagline: once you pop, you can’t stop!

Banana Rocher Frozen Pops

Yield: 19-20 mini pops

  • 3 medium-sized bananas (I used Dole)
  • 100g 70% or more dark chocolate
  • 20g salted butter, softened
  • 1/4 cup whole almonds

Directions

1. Line a small baking sheet with parchment paper. Set aside.

2. Remove banana peels and cut into bite-sized pieces. Arrange on lined baking sheet, spacing the banana pieces evenly. Put the baking sheet into the freezer for at least 20 minutes to get frozen bananas.

3. Meanwhile, break the dark chocolate into small pieces and place into a heatproof bowl. Cut the softened butter into small pieces and also place into the bowl.

4. Place the bowl over a pot of simmering water, raising the bowl using a low rack to ensure that the bowl does not touch the boiling water or the bottom of the pot. (Do the same as shown here.)

5. Stir until chocolate and butter are completely melted. This should take a while, about 10 minutes or more.

6. Chop the whole almonds rather finely. Place them into a large plate and set aside.

7. Once chocolate and butter are fully melted and incorporated, use pot holders to remove the bowl from the pot and leave the mixture aside to cool slightly.

8. Remove baking sheet from freezer. Working quickly, cover banana pieces completely with the melted chocolate and sprinkle with almond on top (even the sides, if you wish). Return onto baking sheet and back into the freezer, freezing for at least an hour before serving.

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