This is a small recipe for about 18 chocolates. It requires a mold for best results.
Heat white chocolate until just melted. Add to a bowl with cream cheese and a mashed banana. Mix with a mixer on high for about 3 to 5 minutes. Put in fridge to set a bit. Make chocolate molds by melting the milk chocolate and shortening together. Once the molds have set add the banana cream filling and complete the mold. This will only stay fresh for a few days unless frozen.
I use molds that are about 2 and half centmetres deep and 1 centimetre wide.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (583g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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