3 Pocky Chocolate Truffles and Bananas Foster Ice Cream, #Pocky

Glico kindly provided product for this post. All opinions are my own.

Chocolate Banana Pocky!
Perfect crunch inside ice cream and outside chocolate truffles.

The Big Easy is the birthplace of beignet donuts, bluesy jazz and Bananas Foster. New Orleans’ oldest neighborhood, the French Quarter, is home to Brennan’s Restaurant; the spot where the first rum-soaked banana sizzled and smoked in the 1950s. After a tumble in an alcoholic flame, the bananas were enjoyed over vanilla ice cream. Bananas Foster was so delectable that word of the dessert spread like wildfire through the states. Bananas Flambéed rummy bananas accompanied by ice cream brought many smiles to citizens of the USA in the 1950s.

Cookies 'n Cream Pocky Truffles

1950s Japan saw its citizens enjoying caramels, ice cream and cookies courtesy of Ezaki-Glico. (One of Japan’s oldest candy manufacturers.) Pocky – a chocolate covered biscuit stick - popped up a decade later. Once again, dessert deliciousness could not be contained. Japanese Pocky was exported abroad. Although pockets of the USA are not aware of Pocky yet, all who have tasted the chocolate coated biscuit Pocky are fans.

Chocolate Banana Pocky Truffles

Professional and home cooks have added their creative flairs to the classic Bananas Foster. The classic Pocky has also evolved into a rainbow of flavors and colors. The latest Pocky evolutions to reach the US are Banana Chocolate Pocky and Cookies and Cream Pocky.

Green Teatime Snack : Matcha Pocky Truffle

As a nod to the classics of both America and Japan, I created a Chocolate Banana Foster Pocky Ice Cream recipe. The bits of Pocky enhance the smooth banana and liqueur ice cream with a bright crunch. I’ve also concocted Pocky truffles to accompany the scrumptious ice cream. Enjoy!

Dark Chocolate Truffles

#Pocky, #CookiesandCream, #Chocolate, #Truffles

Betsy Cohen of Desserts Required’s Brownie Batter Truffle recipe inspires this Ninja Baker’s Dark Chocolate Truffles. Luxurious and easy-to-make (thank you Betsy!) truffles serve as a splendid canvas for Pocky crumbles. Crunchy Chocolate Banana Pocky, Cookies and Cream Pocky and Matcha Pocky crumbles are some of my favorite garnishes. Please do let me know which Pocky crumble you prefer.

This recipe is adapted from Desserts Required’s Brownie Batter Truffles recipe.

Ingredients:

2 ounces bittersweet (60% cacao) chocolate
6 tablespoons unsalted butter
¼ cup coconut flour
¼ cup all-purpose flour
½ teaspoon baking powder
2 pasteurized eggs (Davidson’s is a good choice)
Dash of salt
1¼ cups sugar
½ teaspoon vanilla extract
1 package of Chocolate Banana Pocky
1 package of Cookies and Cream Pocky
2 tablespoons of Japanese matcha green tea powder
1 package of Matcha Pocky

Directions:

Place the chocolate and butter into a microwave safe dish. Drape a paper towel on top. Melt in the microwave for about 30 seconds. Stir and set aside.

In a small bowl whisk together the flours, baking powder and salt. Set aside.

In a mixing bowl, beat together the eggs and salt. Slowly add in the sugar. Next pour in half of the chocolate mixture. Add half of the flour mixture. Pour in the remaining chocolate followed by the flour. Add the vanilla.

When combined well, cover with plastic wrap for an overnight stay in the freezer.
Note: Best to tuck the wrap around the truffle batter – much like custard.

Crumble the Pocky (one package at a time) in a food processor while waiting for the batter to soften just a bit (about 5 minutes.) With a mini ice cream scoop, shape the truffle batter into small balls. Roll the chocolate truffle balls in the Pocky crumbles. If creating Matcha Pocky Chocolate Truffles, roll the chocolate truffles first in matcha green tea powder.

Bananas Foster Pocky Ice Cream

#pocky #chocolate #icecream #truffles #Japanese

In a sea of Kahlua and banana flavors, Chocolate Banana Pocky bits bob up and delight the palate. The alcohol accent is strong. This ice cream is best reserved for grownups.

Ingredients:

For the bananas foster:

2 heaping tablespoons of unsalted butter
¼ heaping cup of dark brown sugar
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
2 bananas (preferably not completely ripe), sliced in half vertically
¼ cup + 2 tablespoons Kahlua coffee liqueur
½ teaspoon fresh lemon zest

For the ice cream:

1½ cups milk
¼ heaping cup of sugar
1 tablespoon cornstarch
2 large egg yolks
¼ heaping cup of milk powder
1 tablespoon of vanilla bean paste
1 cup of mashed bananas foster
½ cup of the syrup left in the pan from making bananas foster
1 package of Chocolate Banana Pocky, chopped into small bits

Directions:

For the bananas foster:
Melt the butter in a heavy skillet over a small flame. Stir in the sugar and spices. Keep stirring until the sugar dissolves. Add the bananas to the skillet. Cook for about one minute on each side. Place the bananas on a plate. Let the remaining sauce in the skillet simmer for about another minute. Pour in the Kahlua. Stir in the lemon zest. Take the skillet off the stove and set aside.

For the ice cream:
In a deep saucepan, whisk together one cup of milk (leaving a half cup for later), the sugar, cornstarch and egg yolks. Keep whisking the mixture over a medium flame for 12 to 15 minutes. Look for 180° on the candy thermometer or a thickened mixture. Remove the saucepan from the stove. Place the custard into a bowl and allow to firm in the freezer for about 5 minutes.

Combine the remaining ½ cup of milk, milk powder, vanilla bean paste and Pocky in a separate bowl. Remove the bowl from the freezer and pour in the Pocky combo. Add the mashed bananas foster and syrup. Combine well. Cover and chill overnight.

Churn the ice cream according to the ice cream maker manufacturer’s instructions.

More Pocky fun:

Banana Nut Pocky Cupcakes

Chocolate Pocky Cake

Pocky Cake Pops

Wishing you classic go-to recipes which guarantee happiness.

The Ninja Baker