Cinnamon Grilled Bananas With Mexican Chocolate Recipes

GRILLED BANANAS WITH MEXICAN CHOCOLATE SAUCE

Steps:

• Combine one chopped 3.2-ounce disk Mexican chocolate and 1/2 cup heavy cream in a medium saucepan over medium heat; cook, whisking constantly, until the chocolate is melted. Remove from the heat. Preheat a grill to medium high. Combine 1/2 cup sugar and 2 teaspoons ground cinnamon in a medium bowl. Halve 4 firm ripe bananas lengthwise, then halve crosswise to form 4 pieces each. Toss the bananas with the sugar mixture. Grill the bananas flat-side down until browned and the sugar is caramelized, about 1 minute per side. Transfer to a platter and drizzle with the chocolate sauce. Sprinkle with sweetened shredded coconut and serve with vanilla ice cream.

GRILLED BANANAS WITH MEXICAN CHOCOLATE SAUCE

Steps:

• In a medium saucepot on medium heat, melt the Mexican chocolate with the heavy cream. Whisk constantly until the chocolate is fully melted, and take care not to burn the chocolate. Turn the heat off and reserve.
• Preheat a gas or charcoal grill, or a stovetop grill pan, over medium-high heat.
• In a medium mixing bowl, mix the sugar with the cinnamon until evenly incorporated. Toss the bananas with the sugar-cinnamon mixture until fully coated. Transfer to the grill, flat-side down. Grill until the bananas are browned and the sugar is caramelized, about 2 minutes per side. Transfer the bananas to a serving platter. Drizzle with the Mexican chocolate sauce, sprinkle with some shredded coconut and serve with vanilla ice cream.

CINNAMON-GRILLED BANANAS WITH MEXICAN CHOCOLATE

Steps:

• Slice bananas in half lengthwise and crosswise so each banana yields four pieces. Set aside.
• Combine sugar and cinnamon, and sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
• Place peeled bananas cut-side down in buttered sauté pan. Cook for 2 minutes;turn over and let cook 2 more minutes.
• Arrange two banana halves on each serving plate.
• Top each serving with two scoops of your favourite ice cream.
• Sprinkle each with 1 tablespoon crumbled chocolate.
• Serve immediately.
• If Mexican chocolate is not available, use a semi-sweet dark chocolate.