Chocolate Ganache Banana Petit Four

Don’t let the Petit Four in the title discourage you, these are an elevated banana muffin, covered in simple, but dreamy chocolate sauce, and are SURE TO IMPRESS MOM for Mother’s day!

GANACHE Chocolate BANANA PETIT FOUR

JANETTE MITCHELL After years of owning and operating a decorating and home staging business, Janette pivoted her career and sights on becoming a food stylist. She enrolled in culinary school and began assisting some of the best food stylists in Toronto. Janette now prepares food for print, packaging, editorials, social media and motion. @janettecooks janettecooks.com

Chef's Note

You can use a package muffin mix if you want, or elevate further with a home-made recipe, as I’ve done.

Prep Time: 45 minutes ı Makes: 12

DIRECTIONS

FOR THE MUFFINS

STEP 1: Preheat oven to 325˚F and prepare a muffin tin with paper liners. STEP 2: Whisk the mashed banana, melted butter and sugars together until well blended. STEP 3: Whisk in the egg and vanilla. STEP 4: In a separate bowl, sift the flour, baking soda and salt. Add this to the banana mixture and stir just until blended. Stir in the nuts if using. STEP 5: Using an ice cream scoop, scoop the mixture into the paper lined muffin tin filling to 2/3 of the way up. STEP 6: Bake for about 15-17 minutes or until a toothpick comes out clean when you insert into centre of muffin. STEP 7: Cool the muffins completely on a wire rack. Meanwhile, make the ganache.

FOR THE GANACHE

STEP 1: Place finely chopped chocolate into a heat-proof glass or metal bowl. STEP 2: Heat cream in a small sauce pan on the stovetop until just simmering (you will see small bubbles along the edges of the pot). Do not let it boil. turn off the heat and immediately pour the warm cream over the chocolate. STEP 3: Let the two ingredients sit for a few minutes before stirring. STEP 4: Stir until smooth.

INGREDIENTS

PETIT FOUR ASSEMBLY

FOR THE MUFFINS

4 ripe bananas, mashed 90 g unsalted butter, melted 100 g granulated sugar 100 g packed light brown sugar 1 large egg, at room temperature 5 ml vanilla extract 225 g all-purpose flour 5 g baking soda .75 g salt 250 ml toasted pecan pieces (optional)

FOR THE GANACHE

400 g semi-sweet chocolate, chopped into small pieces 175 ml heavy cream 1/2 cup sprinkles of white chocolate curls

With the cooled muffins, remove the wrapping paper and put the muffins on the cooling rack with a clean sheet pan underneath, and making sure the muffins aren’t too far apart. Pour the ganache into a liquid measuring cup with a spout, and slowly pour over each muffin, coating top and sides. You could use a small offset spatula to help guide the ganache onto the sides of the muffin. The extra ganache that drips into the pan can be scooped up with a spatula and reused on the muffins, or put in the fridge for later use. Sprinkle the tops with the white chocolate curls and let set completely before serving.