Dark Chocolate Banana Truffles

Wow.

Gooey and chewy and sweet on the inside. Crunchy dark chocolate coating on the outside. (I know you’re sold. You could stop reading now and just skip to the recipe, based on that succinctly wooing description, I know.)

Another wow: this is the easiest recipe you’ll make since the Quickie Toffee Graham Cracker Cookies were introduced into your life, which means that you’ll love me forever (which I guess I already thought was a given?).

But really- all you’re doing here is rolling up balls of melted chocolatey-bananaey-milky goodness and dunking them into even more chocolate. Antioxidant-rich dark chocolate, at that. (Yeah, I rolled some in the crumbly bits of the aforementioned QTGC Cookies, but that’s just because I’m a fancy pants.) So when you don’t know what to do with the lone banana sitting on your counter (yeah, the one with too many dark spots all over its yellow jacket to eat), pull out the food processor and go to town on these truffles. There’s no turning back- this recipe will haunt you for life.

(But don’t get into a fight with your food processor, Like I might have.)

Adapted from Specialty Cake Creation’s recipe…

TRUFFLES:

2 cups semi-sweet chocolate chips (or 12 oz chopped from a hunk of chocolate)

1/2 cup sweetened condensed milk

1 banana, very ripe

1/4 teaspoon vanilla

COATING:

2 1/2 cups dark chocolate chips (or about 14-16 oz. from a hunk of chocolate)

1 tablespoon coconut oil or shortening

Crumbly bits of Quickie Toffee Graham Cracker Cookies (totally optional)
1. Line a baking sheet or 9″ square baking pan with parchment paper and set aside.
2. TRUFFLES: In a medium bowl, melt chopped chocolate (or chips) with sweetened condensed milk in microwave for 1 minute, stirring, then microwaving for 20-second increments until melted and smooth. Stir in vanilla.
3. Scrape melted chocolate mixture into food processor and add banana; process until well combined and totally smooth (45 seconds or so).
4. Spread truffle goo onto prepared parchment-lined pan (into about a 9″ square shape) and refrigerate for at least 3 hours, or up to a day.
5. Once chilled, cut truffle mass into 1″ squares. Using your hands, roll truffle squares into balls and refrigerate to set. (If you plan to use cookie crumbs like I did on some of the truffles pictured, just roll the newly formed balls into the crumbs while they are still a bit warm from your hand, so the crumbs will stick.)
6. COATING: in a large bowl, melt the dark chocolate with coconut oil or shortening in the microwave for a minute, stirring, then returning to microwave for 20-second increments until melted and smooth. Dip the truffle balls into the melted chocolate (using a couple of spoons or special chocolate dipping forks) and allow excess chocolate to drip off. Place on a parchment-lined baking sheet and allow to set for at least an hour.
Tips:
- Use a really ripe banana so you can actually taste the banana flavor. A perfect yellow banana won’t do the trick.
- Scrape the sides of the processor and pulse the truffle mixture again to mix up any stray bits of banana. Otherwise this sort of thing might happen to you. Not ideal.
- No food processor? How do you make pastry dough without losing your mind, might I ask? Old school, I guess. I do respect you. So- you can always mash the banana in with a fork and spoon. The truffles won’t be smooth, but they’ll still taste amazing.
- You can use different kinds of chocolate if you’d like. No one is stopping you. I think bittersweet would be great instead of semi-sweet, for example…
- Chocolate coating still too thick? Add more coconut oil or shortening, melt in, and stir.
- Rolling the truffles is a messy job. The balls will melt into your hand. The more truffle goo you have on your hands, the harder it will be to roll every subsequent truffle. The answer is to wash (and dry) your hands a lot between truffle rolls. Annoying, I know.
- Make sure you place your chocolate-coated truffles on a piece of parchment or wax paper to set. I let mine drip-dry on a cooling rack and had to scrape them off, since the chocolate dried all around the wire grid pattern of the rack. I should have taken a picture but figured one disaster per recipe was enough.
- Store these in the fridge because they will get a bit goopy. Which isn’t necessarily a bad thing, I suppose. By the way, I totally freeze these without a hitch.
- Enjoy!
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September 25th, 2013 | More Sweets Please | 2 Comments | Tags: Bananas, Candies, Chocolate

2 Responses and Counting...

The Sweet Corner 09.25.2013

WOW!

These are stunning – we’d love to sell these at our online store!
More Sweets Please

Aren’t you sweet… one day when I quit the Day Job to open up a chocolate factory (where I can take daily swims in a pool of bittersweet- or maybe just semi-sweet- chocolate), I’ll let you know and sell you these truffles wholesale. :)