Leftover Chocolate Banana Bon Bons
Just another idea to use up all those leftover chocolates you may have hanging about...if you cannot just eat them that is!
Every year, especially after Christmas, it seems like we’re swimming in gifted chocolates. While it’s a sweet gesture (pun intended!), there’s only so much chocolate one can eat before craving something a little different. Instead of letting those leftover chocolates sit in the pantry or, worse, tossing them out, why not transform them into something special? These chocolate and banana pastry-wrapped bon bons are the perfect solution—an easy, delicious way to repurpose those treats into a dessert everyone will love.
The kids will love helping to make (and eat) these and after all, what isn't better when wrapped in pastry. Nowadays I defer to the amazing pastry from Empire Pastry, as making your own is yummy, but a fiddle, so if you can source some, I highly recommend that as really, this dessert is ultra simple if you don't go to all the trouble of puff pastry making!
We do love all things wrapped in puff pastry...here are a few more ideas to entertain and feed the kids;
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Need
- 1 Batch Puff Pastry or 1-2 sheets commercial puff pastry Recipe
- 2 ripe bananas, peeled
- Handfuls left over chocolates from any occasion, unwrapped
- 1 eggs for egg wash
- a few macadamias chopped (optional) BUY
- Killer Vanilla Ice Cream to serve Recipe
Do
- 1
Preheat oven to 180°C and line a large oven tray with baking paper. Set aside.
- 2
Thaw (or make well in advance) the puff pastry and lay onto a lightly floured Tenina bread mat!
- 3
Unwrap your chocolates, you could do this as you go, based on demand. Peel the bananas.
- 4
Place the bananas onto the pastry equally apart and cut between using an offset spatula so as not to damage the bread mat.
- 5
Add the chocolates in pieces, don't go wild as they will potentially leak out of the bon bons when cooking, but make sure you have enough.
- 6
Wrap and squish as required to contain the banana and chocolate well and transfer to the prepared tray.
- 7
Brush with egg wash and press a few chopped macadamias into the tops of the bon bons if you wish.
- 8
Bake for 20 minutes until golden and puffy.
- 9
Serve with Killer Vanilla ice cream while still hot!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
