Preheat oven to 400°F (200°C). Microwave tortillas wrapped in a damp paper towel for 5-10 seconds to soften slightly. Stack tortillas on Large Grooved Cutting Board and cut in half. Spread tortilla halves out over Cutting Board. Spray both sides of tortillas with oil using Kitchen Spritzer.
To make tortilla cones, fold the left corner in toward the rounded bottom, then fold the right corner in toward the rounded bottom, overlapping the left corner to form a cone resembling a party hat (see cook’s tip). Place cone upside down (open-end down) in Muffin Pan. (The open end of the cone should fit perfectly into the wells of the pan.) Repeat with remaining tortillas. Bake 8-10 minutes or until lightly golden and firm.
Meanwhile, coarsely chop bark using Chef’s Knife. Microwave in (2-cup/500-mL) Prep Bowl, uncovered, on HIGH about 1 minute or until melted, stirring every 30 seconds. Finely chop peanuts using Food Chopper; place in Coating Tray.
Remove cones from oven; let stand 1-2 minutes or until cool enough to handle. Dip open ends of cones in melted bark and roll rims in chopped peanuts until coated. Place cones, open-end down, on Medium Sheet Pan lined with waxed paper to set.
Slice banana into rounds using Egg Slicer Plus®. Trim a small corner of plastic bag; squeeze mousse evenly into cones. Place cones, open-end up, leaning in muffin pan. Garnish each cone with banana slices; place pan in refrigerator 3-5 minutes or until chocolate completely sets.
U.S. Nutrients per serving: Calories 350, Total Fat 25 g, Saturated Fat 12 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 28 g, Fiber 2 g, Protein 8 g
To make tortilla cones, fold the left corner toward the rounded bottom, then fold the right corner toward the rounded bottom, overlapping the left corner.
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