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