CHOCOLATE LOLLIPOPS
Provided by Food Network
Categories dessert
Time 1h
Yield Approximately a few dozen loll
Number Of Ingredients 5
Steps:
- If desired, add nuts to any or all of the chocolates. Pour the chocolate into the molds, filling them to the top. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops. If you are using molding compound, roll it into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Using a sharp paring knife, cut out whatever shapes you would like and remove the cutout, leaving the homemade mold. Spray the inside edge of the molding compound with vegetable cooking spray and pour the chocolate into the cut out space. Insert the lollipop sticks and let cool completely before removing the molding compound. When finished, the molding compound can be saved and reused for another day.
- How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
CHOCOLATE BANANA LOLLIPOPS RECIPE BY TASTY
Here's what you need: bananas, semisweet chocolate, almond, popsicle sticks
Provided by Dhruv Vohra
Categories Desserts
Yield 16 pieces
Number Of Ingredients 4
Steps:
- Slice the bananas into ½-inch pieces.
- Push a popsicle stick into each piece like a lollipop.
- Drizzle chocolate over the tops of each piece of banana to coat, then sprinkle sliced almonds on top.
- Place on parchment paper and freeze until chocolate has solidified.
- Enjoy!
Nutrition Facts : Calories 50 calories, Carbohydrate 7 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 4 grams
CHOCOLATE BANANA BREAD
Nothing tops old-fashioned banana bread, except maybe this chocolate version! Each slice is studded with nuts. -Connie Deke, DeWitt, Nebraska
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5-in. loaf pan., Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 184 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 294mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE COVERED BANANA POPS
Steps:
- Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.
- Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.
CHOCOLATE BANANA CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: large bananas, vanilla, maple syrup, brownie mix, oil, water, graham crackers
Provided by Tasty
Categories Desserts
Yield 3 servings
Number Of Ingredients 7
Steps:
- In a medium mixing bowl combine the brownie mix, oil and water. Mix well.
- On a baking sheet, lay down a sheet of wax paper. Spoon on half the mixture, and spread out to be about ½ inch (1 cm) thick.
- Press 6 gram crackers into the mixture. Cover with remaining brownie batter.
- Bake at 350˚F (180˚C) for 15-20 minutes until a toothpick inserted comes out clean.
- Let it cool before slicing out the graham crackers. (There will be leftover bits of brownie in between the slices to enjoy now! Mmmm. )
- Freeze the rectangular slices for one hour.
- Peel and slice 3 bananas before freezing.
- In a blender, combine the bananas, vanilla, and maple syrup. Blend on high until creamy.
- Use a bag to squeeze the filling onto the crust. Top with another crust.
- Enjoy!
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CHOCOLATE COVERED FROZEN BANANA POPS - THE BAKERMAMA
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Reviews 1Category DessertServings 8Estimated Reading Time 5 mins
- Prepare the bananas by peeling them and cutting each in half. Stick a skewer or popsicle stick into the cut end of the banana. Press it in far enough so that the banana is stable, but that there is enough sticking out so that you can hold it.
- In a microwave-safe bowl, combine the chocolate chips and oil. Give it a quick stir so that all of the chocolate is coated in the oil.
- Microwave the chocolate and oil in 20 to 30 second intervals, stirring after each. Repeat until the mixture is smooth and completely melted. Watch carefully to make sure that the chocolate in the bottom of the bowl doesn’t burn.
- Line a baking tray with parchment paper and set it next to the bananas and melted chocolate. Set out any toppings you want to sprinkle or drizzle onto the bananas once they’re covered in the chocolate.
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