Chocolate-Banana Bonbons with Toasted Almonds
Naturally sweet and creamy when frozen, bananas are full of potassium. Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright yellow bananas that are not too ripe and freckled but rather still have some firmness.
- 12 oz. semisweet chocolate, chopped
- 2/3 cup toasted and chopped almonds or pecans
- 2 bananas
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 Eat Well, by Charity Ferreira (Oxmoor House, 2008).