grilled banana sundaes with chocolate hazelnut sauce

By Peggie

Ingredients

• 8 8 8 ounces dark chocolate, roughly chopped
• 8 8 8 ounces dark chocolate, roughly chopped
• 8 8 8 ounces dark chocolate, roughly chopped
• 1 1 1 cup coconut milk
• 1 1 1 cup coconut milk
• 1 1 1 cup coconut milk
• 1/3 1/3 1/3 cup crushed hazelnuts, plus more for topping.
• 1/3 1/3 1/3 cup crushed hazelnuts, plus more for topping.
• 1/3 1/3 1/3 cup crushed hazelnuts, plus more for topping.
• 1/4 1/4 1/4 cup sugar
• 1/4 1/4 1/4 cup sugar
• 1/4 1/4 1/4 cup sugar
• 1 1 1 teaspoon ground cinnamon
• 1 1 1 teaspoon ground cinnamon
• 1 1 1 teaspoon ground cinnamon
• 4 4 4 firm but ripe bananas
• 4 4 4 firm but ripe bananas
• 4 4 4 firm but ripe bananas
• Whipped coconut cream, for topping
• Whipped coconut cream, for topping
• Whipped coconut cream, for topping
• Sprinkles, for topping
• Sprinkles, for topping
• Sprinkles, for topping

Preparation

Step 1

Preheat a grill or grill pan to medium heat. Wet a paper towel with oil and rub over the grates with tongs so bananas won't stick. Alternatively, you can use a piece of aluminum foil on top of the grill.
Place the chocolate and coconut milk in a medium sauce pan over medium-low heat. Cook, whisking consistently, until chocolate is melted. Remove from heat and whisk in the crushed hazelnuts. Remove from heat. Whisk in 1/3 cup crushed hazelnuts. Set aside.
Combine the sugar and cinnamon in a medium bowl. Halve 4 firm ripe bananas lengthwise, then halve crosswise to form 4 pieces each. Gently toss the bananas with the sugar. Place on a grill or grill pan, flat side down, and grill until browned and caramelized, about 1-2 minutes per side.
Transfer to a plate and drizzle with chocolate sauce. Top with coconut cream, sprinkles and crushed hazelnuts.