Nocciola Banana Balls


Working Method

Sugar Free Chocolate Cake
  • Fitted with a paddle attachment, combine all ingredients in a mixing bowl then mix until well incorporated.
  • Transfer in a 12x13 jelly roll pan lined with parchment paper.
  • Bake at 180°C for 23 minutes or until a toothpick inserted comes out clean.
  • Set aside, let it cool.

Chocolate Ganache
  • Melt the Belcolade Nair Selection 55% CT in the microwave.
  • Heat Ambiante to 60°C.
  • Combine the chocolates and cream then mix until it becomes a ganache.
  • Break the baked cake into crumbs then bind with 200g chocolate ganache and dark rhum.
  • Roll the cakes into balls then freeze for 2 hours until it becomes hard.

Chocolate Hazelnut Coating
  • Roast hazelnuts in the oven, remove the skin then chop into small fine pieces.
  • Melt Carat Coverlux Dark.
  • Dip the cake balls into melted chocolate.
  • Let it drip then dredge into chopped roasted hazelnut.
  • Let it set then transfer into small muffin cups or as per your desired finished product presentation.


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