INGREDIENTS
8 oz. chocolate, chopped
1/2 tablespoon ground coffee
1 generous pinch kosher salt
3 large firm bananas (less ripe is better)
6 wooden popsicle sticks
Toppings like:
Crushed Graham Crackers
Toasted Coconut & Cayenne Pepper
Chocolate Sprinkles & Coarse Sea Salt
DIRECTIONS
Melt the chocolate in a double boiler. You can do this by placing a glass bowl over a saucepan filled 1/4 of the way with water. Make sure the bowl DOES NOT touch the water. Heat over medium heat until the chocolate is melted, stirring occasionally. Once melted, remove from heat, add coffee and salt to the chocolate, and stir.
Carefully insert the popsicle stick about 1/2 way up the banana. I had a few split on me, so be patient. Coat the bananas with a layer of chocolate using a spoon for even coverage. Let excess chocolate drip off, but be mindful that the bananas are heavier now and may slip off of the stick. Support with the spoon if needed. Sprinkle with your favorite toppings. The trick is to find the perfect balance of flavor and texture.
I used:
1. Chocolate sprinkles (or Jimmies) with fluer de sel that I bought on my honeymoon in France (fancy!)
2. Toasted coconut flakes with a light dusting of cayenne pepper (this one gets spicy fast, so be very light with pepper!)
3. Ground graham crackers (I think marshmallow fluff would go really well with this combo!)
Place on a parchment lined sheet and refrigerate for 30 minutes to 1 hour until chocolate is hardened. Then transfer to the freezer for at least 8 hours. Voila!!

INGREDIENTS

8 oz. chocolate, chopped

1/2 tablespoon ground coffee

1 generous pinch kosher salt

3 large firm bananas (less ripe is better)

6 wooden popsicle sticks

Toppings like:

Crushed Graham Crackers

Toasted Coconut & Cayenne Pepper

Chocolate Sprinkles & Coarse Sea Salt

DIRECTIONS

Melt the chocolate in a double boiler. You can do this by placing a glass bowl over a saucepan filled 1/4 of the way with water. Make sure the bowl DOES NOT touch the water. Heat over medium heat until the chocolate is melted, stirring occasionally. Once melted, remove from heat, add coffee and salt to the chocolate, and stir.

Carefully insert the popsicle stick about 1/2 way up the banana. I had a few split on me, so be patient. Coat the bananas with a layer of chocolate using a spoon for even coverage. Let excess chocolate drip off, but be mindful that the bananas are heavier now and may slip off of the stick. Support with the spoon if needed. Sprinkle with your favorite toppings. The trick is to find the perfect balance of flavor and texture.

I used:

1. Chocolate sprinkles (or Jimmies) with fluer de sel that I bought on my honeymoon in France (fancy!)

2. Toasted coconut flakes with a light dusting of cayenne pepper (this one gets spicy fast, so be very light with pepper!)

3. Ground graham crackers (I think marshmallow fluff would go really well with this combo!)

Place on a parchment lined sheet and refrigerate for 30 minutes to 1 hour until chocolate is hardened. Then transfer to the freezer for at least 8 hours. Voila!!