Recipe for banana-based truffles
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Banana Split Truffles are banana flavoured white chocolate truffles shaped like a little cake ice cream! These truffles are as delicious as they are adorable. I think they are perfect for birthdays, ice cream socials and summer days. Don’t miss the tutorial with step-by-step photos showing how to make Banana Split Truffles!
What you need
2 cups white chocolate cake 1/2 large banana (very ripe) 1/3 cup heavy cream Optional: 1 teaspoon banana extract 12 ounces white crystallized frosting 4 ounces chocolate chips 2 tablespoons vegetable oil Optional: sprinkles Optional: red candy like M&M, in capsules, or red hots
How to make it
1. Place the cream in a small sauce pan over medium heat. Heat it until it comes to a boil and small bubbles form all over the edges of the pan, but don’t let it boil completely.
2. While the cream is heating, prepare the white chocolate and banana mixture. If you have a food processor, place the half banana in a food processor and blend until the banana is liquefied.
3. Add the white chocolate chips to the banana and process until the white chocolate is in small chunks.
The mixture will come together, so stop the processor several times to scrape it up. Once the cream is heated, in the processor, carefully pour a small stream of the hot cream down into the bowl of the processor and let it process until the white chocolate is melted and the ganache is smooth and free of lumps.
4. If you don’t have a food processor, you can do this with a blender or hand blend the banana and add the very finely chopped white chocolate, blending until well combined. Pour the white chocolate-banana mixture into the hot cream and pour until smooth. This method makes a nice mouse that tastes the same, but there may be small pieces of banana in there.
5. Once everything is smooth, shake it into a pretty bowl and use the banana extract. Cover with a pastry bag and keep in the fridge until it’s enough to scoop and roll for about 2 hours.
6. Once the ganache is firm, cover your hands with powdered sugar and roll the ganache into small balls, dusting your hands with powdered sugar to prevent sticking if necessary.
7. Keep the balls chilled in the refrigerator while the white crystallized coating is thawed. Once thawed, use forks or palette knives to cover the truffles with the coating, then place them on a foil-lined baking sheet. To set the white chocolate for 10 minutes, hold the tray.
8. After all the truffles have been dipped, it’s time for the best part: decorating them! Seal the chocolate truffles in a small bowl.
In order for the chocolate to dry just right, it needs to be very thin and liquid. If your crystallized coating is thick, add 2 tablespoons of oil, adding a little at a time and stirring and testing for additions afterwards. It should flow easily from the spoon in a thin line.
9. With a spoon, place a small spoonful of the dark chocolate on top of the truffle and use the back of the spoon to pull it out of the sides in a thin stream. Alternatively, you can put the crystallized topping in a bag, cut off the tip and pipe onto the truffle.
10. After all the truffles are in the chocolate sauce, sprinkle the still moist chocolate liberally with colored sprinkles. The final step is to add the cherries to represent the red candy. This can be red M&M’s, capsules, red hot, or any other small red crystallized crystal. Whole milk M&M’s are a bit large for my taste, so I like to cut these truffles in half, but it’s definitely not necessary.
11. Frost the chocolate topping on the base of the tray. Store the banana-based truffles in an airtight container in the fridge for up to a week. For best flavor and texture, bring them to room temperature before serving.
Nutrition Facts (per serving) Calories 126 Total fat 7 g Saturated fat 4 g Saturated fat 2 g Cholesterol 6 mg Sodium 12 mg Carbohydrate 14 g Fiber 1 g Protein 2 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
