This is so easy but so impressive. Again, I'm using Thug Kitchen because dude has easy recipes that work (and it makes me laugh).
It'll take you about 10 minutes to make these babies, but you have to be prepared. You've got to have popsicle sticks. OR, if you're like me, you'll use whatever you could find. I found fondue forks and they worked beautifully. The second time (see photos) I used wooden barbecue sticks and I do NOT recommend them. You want something that is not a tube so they can't roll around.
You'll also need to melt chocolate using a double boiler or the microwave. I made a double boiler with a small pot on the bottom and a metal bowl on top that was big enough to not sit on the bottom of the pot. You follow? You want a space between the bottom of your top bowl/pot and the water in the lower pot. Chocolate goes on top and water goes in the bottom.
Why all this trouble to melt chocolate? Chocolate will never harden again if it's heated too much! The good news is you'll be freezing this stuff so it's not too critical that you get the melting just right.
I promise this is actually really easy, even the first time.
Prep time: 15 minutes
Cook time: 3-5 minutes
Gear:
8 popsicle sticks, or something similar
a cookie sheet covered in baking paper, wax paper, or aluminum foil
a freezer
Ingredients:
4 bananas (makes 8 pops, adjust as appropriate)
200g semi-sweet chocolate (bar, chips, chunks) cut or broken into small pieces
2 tbs roasted, chopped nuts (optional)
Peel your bananas and cut them in half widthwise (so they're half as long as a whole banana). The popsicle sticks - or tiny forks - get gently pushed into the flat end. Don't push them in too far or you risk splitting the banana. Set them up so they're lying where they'll be when they go in the freezer, so you know you've got space for all of them.
Setting up the double boiler for chocolate melting... a pot goes on the stove over low heat with about an inch of water in it. Then you place an all metal bowl or another pot on top with the chocolate in it. The top bowl can touch the water, but not the bottom of the bottom pot.
Or, use a microwave and heat the chocolate in 25 second increments, stirring between each 25 seconds, until it's melted.
The hardest part is getting the chocolate to evenly cover the bananas. I dipped them as best I could, but ended up using a butter knife to spread chocolate where it was missing. I even scooped chocolate over the bananas when necessary. Drip as much excess chocolate off as possible.
Lie each popsicle on the cookie sheet and don't move it again. A pool of chocolate may form underneath, but it'll be just fine. Sprinkle your roasted, chopped nuts over the visible side. The second time I did this I used shredded coconut. Mmmm tropical.
It'll take you about 10 minutes to make these babies, but you have to be prepared. You've got to have popsicle sticks. OR, if you're like me, you'll use whatever you could find. I found fondue forks and they worked beautifully. The second time (see photos) I used wooden barbecue sticks and I do NOT recommend them. You want something that is not a tube so they can't roll around.
You'll also need to melt chocolate using a double boiler or the microwave. I made a double boiler with a small pot on the bottom and a metal bowl on top that was big enough to not sit on the bottom of the pot. You follow? You want a space between the bottom of your top bowl/pot and the water in the lower pot. Chocolate goes on top and water goes in the bottom.
Why all this trouble to melt chocolate? Chocolate will never harden again if it's heated too much! The good news is you'll be freezing this stuff so it's not too critical that you get the melting just right.
I promise this is actually really easy, even the first time.
Prep time: 15 minutes
Cook time: 3-5 minutes
Gear:
8 popsicle sticks, or something similar
a cookie sheet covered in baking paper, wax paper, or aluminum foil
a freezer
Ingredients:
4 bananas (makes 8 pops, adjust as appropriate)
200g semi-sweet chocolate (bar, chips, chunks) cut or broken into small pieces
2 tbs roasted, chopped nuts (optional)
Peel your bananas and cut them in half widthwise (so they're half as long as a whole banana). The popsicle sticks - or tiny forks - get gently pushed into the flat end. Don't push them in too far or you risk splitting the banana. Set them up so they're lying where they'll be when they go in the freezer, so you know you've got space for all of them.
Setting up the double boiler for chocolate melting... a pot goes on the stove over low heat with about an inch of water in it. Then you place an all metal bowl or another pot on top with the chocolate in it. The top bowl can touch the water, but not the bottom of the bottom pot.
Or, use a microwave and heat the chocolate in 25 second increments, stirring between each 25 seconds, until it's melted.
The hardest part is getting the chocolate to evenly cover the bananas. I dipped them as best I could, but ended up using a butter knife to spread chocolate where it was missing. I even scooped chocolate over the bananas when necessary. Drip as much excess chocolate off as possible.
Lie each popsicle on the cookie sheet and don't move it again. A pool of chocolate may form underneath, but it'll be just fine. Sprinkle your roasted, chopped nuts over the visible side. The second time I did this I used shredded coconut. Mmmm tropical.
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