Sweet Treats Ozzified: Dark Chocolate Frozen Banana

I absolutely LOVE Goo Goo Clusters and would have made Carla Hall's Chew Chew Clusters in a heartbeat if I'd had access to Marshmallow Fluff. We have both national brand and store brand marshmallow crèmes, but Marshmallow Fluff is nowhere to be found. If I wasn't such a Goo Goo Cluster fiend, any old marshmallow filling might do, but since no other brand I've tried comes even close in quality to Marshmallow Fluff, I reluctantly decided to postpone making Carla's Chew Chew Clusters until I can replenish my stash.



The Chew made a lot of sweet treats today, and as funny as Rachael Ray's "Girl Math" is where a whole grain ingredient like multigrain pancake mix justifies using an artery-clogging one like bacon, out here in the real world making more sweets to sit on the counter singing their Siren song to me along with the packaged treats we already have on hand for next week's Trick or Treaters makes no sense. Instead, I made an Ozzified version of a chocolate shell topping similar to Magic Shell, the commercially available liquid topping that becomes a hard shell when put on cold things like ice cream.



While I agreed wholeheartedly with Mario Batali today when he said he could never get tired of plain vanilla gelato, I felt his kicked up version with crumbled Amaretti cookies and whipped cream could use a little chocolate. A quick drizzle of this topping on the gelato would be perfect. When used on sherbet, it tastes like a bittersweet orange truffle.

The process is simple: 

• Melt a high cacao content dark chocolate (60-75% cacao) either over a double boiler or in a microwave oven
• Stir in some virgin coconut oil in a ratio of 1 tsp coconut oil to 1 ounce chocolate. 
• Keep at room temperature until ready to use 

4 ounces chocolate mixed with 1 TBSP coconut oil makes for a richer, more intense chocolate flavor & is enough to cover two smaller bananas or top three scoops of ice cream Store any leftovers in an airtight container at room temperature.


This topping also makes a great chocolate covered frozen banana. The video shows this being made with a banana that was frozen while still in the skin, but these directions are much easier: 

• Slice a banana in half 
• Insert a stick into the middle of the cut end 
• Wrap in plastic wrap and freeze 
• Once the bananas are frozen, coat with the chocolate/coconut oil mixture 
• If you want nuts (it's yummy this way) roll the chocolate covered banana in some chopped walnuts before the topping hardens 
• Return to the freezer until ready to eat