- 8 bananas
- 200 g dark chocolate
- 200 g melted milk chocolate
- Melted sprinkles, to decorate
Peel and cut the ends off the bananas, then insert a popsicle stick or rounded, blunt wooden skewer into each banana. Freeze for 6 hours.
When ready to serve, dip the bananas into the melted chocolate and place on a cooling rack or silicone baking mat.
Sprinkle with edible dried rose petals, pistachios, desiccated coconut, 100s and 1000s, silver balls
or crushed Chuckles.
Cook's note: Skeptical about the frozen bananas? Don't be! They turn beautifully creamy when frozen.