Ingredients:

  • 4 whole Bananas, medium, firm
  • 8 Wooden Skewers or Lolly Sticks
  • 9 oz Dark Chocolate Melting Wafers or Chips
  • 1 Tbsp Coconut Oil (Refined)
  • 2 oz White Chocolate Chips or Wafers
  • 1 Tbsp Mini Chocolate Chips
  • Pinch Flaky Sea Salt (Optional)

Instructions:

  1. Peel the bananas and cut them in half crosswise. Carefully insert a wooden skewer or lolly stick about halfway into the flat, cut end of each banana half.
  2. Place the skewered bananas onto a baking tray lined with parchment paper. Freeze for at least 30 minutes. This step is crucial for the chocolate coating to set instantly.
  3. Set up a bain-marie (double boiler). Place the dark chocolate and coconut oil in a heatproof bowl over simmering water. Stir constantly until the chocolate is completely smooth and liquid. Pour the melted chocolate into a deep, narrow mug or glass for easier dipping.
  4. Working quickly, take one pre-chilled banana pop and dip it entirely into the melted dark chocolate, rotating to ensure full coverage. Allow any excess chocolate to drip back into the mug. Immediately place the dipped pop back onto the parchment-lined tray. If adding sprinkles or sea salt, apply them now while the chocolate is still wet. Repeat with all remaining pops.
  5. Melt the white chocolate in a very small bowl. Transfer the melted white chocolate into a small zip-top bag and snip off a tiny corner. Drizzle the white chocolate back and forth across the dark chocolate shell to create a ghostly swirl.
  6. While the white drizzle is still wet, quickly place two mini chocolate chips onto the white lines to create 'eyes'.
  7. Return the decorated pops to the freezer. Freeze for a minimum of 3 hours or until completely solid before serving.