Coco-Banana Bon Bons
12 oz. semisweet chocolate chips
2/3 cup toasted and chopped almonds, walnuts, pistachios or pecans
Place nuts in small shallow bowls. Line a baking sheet with waxed paper.
Peel the bananas and cut into 1/2-inch rounds and set aside.
Pour chocolate chips into a pyrex measuring cup and place in microwave for 30 seconds. Stir with spatula and heat for 30 more seconds until smooth.
Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared baking sheet and sprinkle with some of the nuts. Repeat to dip and coat the remaining banana slices.
Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week. Makes about 16-20 bonbons; serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira