Salted Monkey Balls
Featured Pinch Tips Video
- 2 large
- bananas, mashed (i like frozen)
- 2 c
- peanut butter
- 2 c
- powdered sugar
- 1/2 pkg
- chocolate almond bark
- kosher salt
1in stand mixer, blend bananas and peanut butter. Add powdered sugar. Mix well. It will still be kinda sticky
2Using a small (1oz) cookie scoop, scoop balls 1 in apart onto parchment lined cookie sheets that fit in your freezer. Balls will spread slightly. Freeze for 2-3 hrs
3Reshape balls by rolling between your palms. Replace onto parchment/cookie sheets, return to freezer for 24 hrs
4BALLS MUST BE COMPLETELY FROZEN BEFORE DIPPING! IF NOT, THEY'LL MELT IN THE CHOCOLATE AND LEAVE BITS, RUINING THE SMOOTH FINISH OF THE CHOCOLATE!
5Melt chocolate in double boiler.
6WORK QUICKLY AND IN SMALL BATCHES, LEAVING MOST BALLS IN THE FREEZER TIL READY FOR THEM
7Use a toothpick to gently pick one ball and dip into chocolate, using a spoon to cover top. Gently jiggle the ball to assist excess chocolate to drip off. (too much, and it'll pool below the ball) Place on another parchment/cookie sheet. Sprinkle a small amount of kosher salt. Leave the toothpick in while you dip/sprinkle the next ball
8Back to the ball before, gently twist the toothpick out. With clean end of toothpick (or fresh one) take a small dab of melted chocolate and seal the hole. Sprinkle more salt if you like
9*IF YOU DONT SEAL IT, THE FILLING WILL "WORM" ITS WAY OUT!
10Repeat steps 7-8 til all balls are coated
11Once the chocolate is set, transfer balls into sealable container. Place in fridge for 2-3 hrs