May 17, 2014

Banana Split Truffles

Sometimes I judge a recipe by the pictures of the finished product. Of course by sometimes I mean pretty much always. I also tend to listen to my instincts (read; sweet tooth), when I see something I want to try.


I did both of these things when I saw these banana split truffles, which have fresh bananas in the white chocolate ganache center.

We all know I'm no stranger to the bargain banana bag. I am so in love with testing new ways to transform bananas and I was super excited when I stumbled across this recipe on About.com. We only have to spare 1/2 of an extra ripe banana, but it gives so much flavor it's amazing.

If you've never made homemade truffles before, now might be the time to start!



I used my cookie scoop to get consistently sized ganache balls. The key here is not perfection, it's speed. So have everything set and ready to go, because the truffle centers will soften the longer they sit out and get their dunk in the warm bath of white chocolate. Soft ganache doesn't hold shape...and they turn out ugly...and I have an awful lot of 'test' truffles...


I love to use fondue forks for dipping, 1) because they're long enough to keep my fingers out of the chocolate and 2) they're thin enough to let excess chocolate drip off (preventing the glob that pools as it sits on the tray to cool).


Don't worry about them being imperfect because you're just going to throw more chocolate, and sprinkles, and a cherry on top anyway!


 See, aren't they adorable?! For all of you who have insatiable sweet teeth...this is for you!

Banana Split Truffles (adapted from About.com) makes about 28 truffles

18 oz white chocolate chips (about 1 1/2 bags, or 3 cups)
1/2 large, extra ripe banana
1/3 C heavy cream
1 - 16 oz pkg CANDIQUIK vanilla candy coating
1/2 C dark chocolate chips
sprinkles for decorating
7 maraschino cherries, dried and cut into quarters

In a large bowl (that has a fitting lid), mash the banana to liquid form (as close as you can get with no lumps). Add the white chocolate chips. Set aside.

In a small saucepan, bring heavy cream to a light simmer (don't boil). Once it reaches a simmer, pour over the chocolate chips in the bowl. Let sit for a minute. Stir to combine (the chocolate should have begun to melt under the cream). If there is still solid chocolate after everything is mixed, let it sit another minute and stir again (microwave for 30 seconds if necessary).

Cover the bowl and refrigerate until the ganache has firmed (at least 2 hours, but I set mine overnight).

Line a large baking sheet with wax paper. Scoop ganache into 1-inch balls and space slightly apart on the baking sheet. Once you've scooped all of the balls, refrigerate about 15 minutes.

Meanwhile, melt CANDIQUIK as recommended on package. One at a time, coat each ball of ganache evenly in the candy coating and return to the lined baking sheet, working quickly. Once all of the balls are dipped and evenly coated, return to the refrigerator while you prepare the toppings.

Melt the dark chocolate chips in a small bowl in the microwave for 30 seconds; stir, then microwave at 15 second intervals until completely smooth. Spoon about 1 tsp of dark chocolate on top of each truffle. While the chocolate is still wet, add the sprinkles and a cherry quarter to the top of each truffle. To make things easier, work with about 5 truffles at a time.

Let the truffles set until the toppings are solid. Place in individual candy cups (mini cupcake liners work) for easy storage and serving.

These will keep, refrigerated, for up to a week in an airtight container.

Now you're all set to indulge and satisfy that sweet tooth (for now). Enjoy!




15 comments:

  1. I love this Risa! Super cute and I can tell they would be absolutely delicious! (I also judge a recipes first image :P and this one looks great)

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    1. Thanks Luchia! I always feel so wrong, being so judgemental about the recipe photos, but so far my instincts have panned out ;-)

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  2. These look very good, and I can tell the kids will gobbel them up too. Def. will give these a try.

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    1. Thanks Katie, they're definitely a lot of fun! (and there's less pressure with the way they turn out). Not like grown-up truffles that have to be all perfect and impressive...

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  3. These look so fantastic!! Have pinned. I will definitely have to try these with my son, who loves banana splits. :) Stopping by from Weekend ReTreat. Have a wonderful holiday weekend!

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    1. Thanks for the lovin', you're so kind! I love that the banana flavor really isn't drowned out by the chocolate. Let me know how they turn out if you get around to making them!

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  4. Hi! Dropping by from weekend social link party! My kids will love that, really a nice dessert!

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    1. Thank you very much for stopping by, they're really fun little treats!

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  5. Thank you for stopping over at The Weekend Social at Kitchen Dreaming and sharing your delicious recipe. Hope to see you next week.
    Dina@KitchenDreaming

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  6. Just wanted to let you know I adore this recipe dropping by from the weekend social !

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    1. Thanks for the lovely words Heidy, you rock!

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  7. Thanks so much for sharing this delicious banana split truffles with Foodie Friends Friday Party. I love sweet treats and snacks, this is going on my to make list. Pinned/shared.

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    1. Thanks for the lovin' Joanne! I have a major sweet tooth and these definitely don't fall short!

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  8. This comment has been removed by a blog administrator.

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    1. Well thanks for the lovin' Chrystal! These are definitely a kiddo pleaser, just don't serve them any time close to bedtime....!

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