Edible ‘mountains’ made from jello or frozen banana ice cream covered in dark and white chocolate.
Let me explain…
Today I was eager to post something relating to the US state of Utah. Arizona and Utah are holding their presidential primaries today, and Idaho is holding its Democratic caucus. That’s right – I’m continuing my string of election-themed recipes.
As tempting as it was to post something southwestern in honor of Arizona – or something packed with potatoes for Idaho – I had my mind set on Utah. Why? I’m not sure exactly. Maybe it’s because I still have the songs from The Book of Mormon dancing around in my head, even though it’s been over four years since I saw the musical.
Whatever the reason, Utah was undoubtedly going to be the theme of today’s post.
When I was trying to figure out what foods were typical of the Beehive State, I discovered something I wasn’t expecting at all: jello. Jello – otherwise known as jelly, or by the brand name Jell-O – is insanely popular in Utah.
Utah consumes the most jello per capita in the United States. And it is Utah’s official state snack. Plus, jello salad is a thing. Really.
Since Salt Lake City is surrounded by snow-capped mountains, I thought I’d roll jello and mountains into one, hence Chocolate Covered Jello Mountains.
But, knowing that many people probably aren’t that into jello (myself included – although I used to love it as a kid), I also made a jello-free version using frozen banana ‘ice cream’.
This is really one of those non-recipe recipes. While I have included a written recipe below, it’s much easier to just show you the ‘recipe’ through pictures.
Okay, let’s start with the jello version!
First, you’re going to need some prepared jello. I was lucky enough to find some pre-made gelatin-free jello! Of course, if you’re feeling less lazy than I was, you can also prepare your own jello in molds using jello crystals.
Next, top the jello with a spoonful of jelly or jam.
Then, grab a mini muffin or cupcake – I used some of my Jelly Doughnut Mini Muffins (without the cinnamon-sugar coating). Slice the dome off the top of the muffin, and place it sliced side-down onto the jelly.
Now comes the tricky bit: covering the jello in chocolate (or magic shell topping). It can be a little difficult to get melted dark chocolate to stick to the jello (it’s a lot easier with the banana version!). Patience is the key – that, and not skimping on the melted chocolate.
Finally, all you need to do is top the mountain with some melted white chocolate ‘snow’.
And we’re done!
Now – if you’re still awake – I’ll show you the banana version.
First, you’ll need to make some banana ‘ice cream’ from frozen bananas. Grab some seriously ripe bananas, peel them and freeze them.
Once the bananas are frozen, you can whirl them in a food processor or Yonanas machine to create banana soft serve. If you’d like, throw in some other frozen fruits too – I added a few frozen strawberries.
Next, line a mold or other dish to non-stick paper (I used a little crème brûlée dish). Press the banana soft serve into the prepared dish, and then freeze it until sold. Since bananas are naturally fat-free, this once cream will be really frozen – which is ideal for these chocolate mountains.
Invert the frozen banana ice cream onto a plate or bowl, remove the non-stick paper, and spread over some melted dark chocolate (or magic shell topping)!
I’d recommend letting the melted chocolate cool for a few minutes before spreading it over the ice cream, just to make sure you don’t end up with a melted mountain.
Top the mountain with some melted white chocolate to create a snow-capped peak, and you’re done!
On that note, I’ll be back later this week with something a little less, uh, random.
- 1 individual cup prepared jello (jelly)
- 1 teaspoons jelly (jam)
- 1 mini muffin or cupcake
- Melted dark chocolate or Magic Shell topping
- 1 - 2 tablespoons melted white chocolate
- Turn the prepared jello cup out onto a plate or bowl. Gently spread the jelly on top of the jello.
- Use a sharp knife to slice the dome off the top of the mini muffin (or mini cupcake). Place the bottom of the mini muffin, sliced side down, onto the jelly.
- Cover the mini muffin and jello completely in melted dark chocolate or Magic Shell topping. Place in the fridge for a few minutes to set.
- Spoon some melted white chocolate on top of the mountain to create a snow-capped peak.
- If desired, place the mountain in the fridge to allow the white chocolate to set. Otherwise, enjoy immediately.
How much melted dark chocolate required depends on the size of your prepared jello. It’s better to melt too much chocolate than too little!
- 1 - 2 frozen bananas
- ¼ cup chopped frozen fruit (optional)
- Melted dark chocolate or Magic Shell topping
- 1 - 2 tablespoons melted white chocolate
- Line a mold or small, deep dish (such as a ramekin) with non-stick paper.
- Chop the banana into chunks and allow them to thaw for 10 – 15 minutes. If using another frozen fruit, allow it to thaw for 5 – 10 minutes.
- For a Yonanas machine: Assemble your Yonanas machine. Insert the banana chunks into the top, and use the plunger push the bananas through the machine. If using another frozen fruit, alternate the banana chunks and other fruit through the machine, starting and ending with banana chunks.
- For a food processor: Process the banana chunks (and other frozen fruit, if using) the mixture forms a soft-serve ice cream consistency.
- Transfer the ice cream to the prepared mold or dish. Freeze until solid, or at least 30 minutes.
- Invert the frozen ice cream onto a plate or bowl, and remove the non-stick paper.
- Cover the ice cream completely in melted dark chocolate or Magic Shell. Spoon some melted white chocolate on top of the mountain to create a snow-capped peak.
- Serve immediately. Alternatively, place the in the mountain freezer until needed (and allow it to thaw for a few minutes before serving).
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