Chocolate-Dipped Frozen Banana

Yesterday I finished coating the frozen bananas that my husband had started, and oh wow, so good and so pretty!  If you want to make some yourself, you can find the recipe here.

Anyway, like always it seems, I’m running late today, and this time it was due to curdling again…  And rather than make a quick replacement drink, I decided to make a jello shooter which of course takes time.  Bah!

Fortunately, I’ve done a few jello shooters, so it was pretty easy to throw this together.  I opted to only make 4 because only my husband and I will be consuming these even though we’ll probably go through them pretty quick as their sweet and STRONG!  Phew!  I was not expecting that, but I guess that’s what you get when using 99 Bananas.

One cool thing that I discovered was that the banana jello layer turned opaque after it had set.  I’m not sure that will happen with all other banana liqueurs, but it was a happy discovery since I was a bit worried about boring clear jello at the bottom of this shot.

And aren’t the sprinkles cute?!  So cute!

Chocolate Covered Banana Jello Shot @ makefor365.com
This work is copyrighted – do NOT publish/repost/use it without my permission.

Chocolate Covered Banana Jello Shot @ makefor365.com
This work is copyrighted – do NOT publish/repost/use it without my permission.

Chocolate Covered Banana Jello Shot @ makefor365.com
This work is copyrighted – do NOT publish/repost/use it without my permission.

Chocolate Covered Banana Jello Shot @ makefor365.com
This work is copyrighted – do NOT publish/repost/use it without my permission.

Chocolate Covered Banana Jello Shot @ makefor365.com
This work is copyrighted – do NOT publish/repost/use it without my permission.

Ingredients

  • 1 package Knox Gelatin
  • ½ cup Water
  • ¼ cup Dark Crème de Cacao
  • ¼ cup Banana Liqueur (e.g., 99 Bananas)
  • Sprinkles, Crushed Nuts, or Shredded Coconut (optional)

Instructions

  1. Pour package of Knox gelatin into microwavable container, add ½ cup cold water, and stir.
  2. Microwave until gelatin has bloomed, stirring periodically.
  3. Pour ¼ cup of the mixture into a separate container.
  4. To each ¼ cup of mixture, add ¼ cup crème de cacao to one and ¼ cup banana liqueur to the other.
  5. Pour the banana mixture equally amongst four 2 oz shooter glasses and refrigerate until set.
  6. Once set, top with the crème de cacao mixture. A large dosing syringe helps.
  7. Refrigerate again until set.
  8. Once set, carefully heat the top of the crème de cacao gelatin (e.g., with a blow dryer) and top with sprinkles, nuts, or coconut.
  9. Refrigerate again to reset the top.

If you’re new to this blog (as I’m sure you are), please click around for more cocktails, and follow me on Pinterest for all the latest!

I’m going to need all the encouragement (and sippy cups) I can get!

Click just below here to leave a comment!
The little + balloon with a tail!

One thought on “Chocolate-Dipped Frozen Banana

Leave a Reply

Your email address will not be published. Required fields are marked *