These Chocolate Banana Truffles have a center of soft banana chocolate ganache with a crisp dark chocolate shell.
Banana bread just got competition!
Let me present to you another way to use up those overripe bananas and you don’t even need to use an oven.
Ok, well, these truffles don’t actually use a lot of banana. Just about 1/3 cup, which is about half of a large banana. So if a whole lot of bananas turned brown and blotchy on you, you just might have to make banana bread (or freeze them to use in smoothies later).
However, keep about half a banana aside so you can try these amazing truffles that combine chocolate and banana flavors in such a wonderful way. The banana flavor is not strong and overpowering but present in a very pleasant way.
The creamy center of these truffles is a chocolate ganache made with sweetened condensed milk. I used a combination of milk and dark chocolate but you could also make these with just one kind of chocolate.
I just mashed the banana and stirred it into the melted mixture of chocolate and sweetened condensed milk. For a really smooth texture you can blend it all together in a food processor.
The ganache then has to set up in the fridge for at least 4 hours or better yet overnight. Once set I cut it into equal pieces (about 25-30). You could even dip them as squares, but I rolled them into balls. Wetting your hands helps with stickiness.
For the coating I melted dark chocolate (a little added vegetable shortening makes it thinner). Chocolate dipping can be a messy process and I guess everyone has to figure out their own way. I like to use a fork to lower the truffle into the melted chocolate. So that when lifting it out the excess chocolate can drip off.
My chocolate that day was a little stubborn and didn’t want to form a smooth shell, so I pronounced the ‘unevenness’ even more with the back of a spoon to create a swirly texture.
I made these truffles still in Asia, so storing them in the fridge was a must, but I think even in cooler climates it is a good idea to keep them refrigerated in an airtight container.
They didn’t last longer than a week with us. If you think you won’t eat them all in one week, the truffles can also be frozen.
- 6 oz (170 g) chocolate (I used a mix of dark+milk chocolate)
- ¼ cup (4 tbsp) sweetened condensed milk
- ⅓ cup (5.5 tbsp) mashed banana (about half a banana)
- 8 oz (225 g) dark chocolate
- 1-2 tsp shortening (optional)
- Line a small loaf pan (8x4 inch) foil or plastic wrap. Place chopped chocolate and sweetened condensed milk on top of a double-boiler.
- Heat while stirring occasionally until chocolate is melted and mixture is combined. Stir in mashed banana or blend chocolate and banana in a food processor for a really smooth texture.
- Pour into prepared pan and cover the top with plastic wrap. Refrigerate at least 4 hours or overnight.
- Once set, lift out chocolate from pan and cut into 25-30 squares. Roll chocolate into balls and refrigerate until ready to use.
- Melt the coating chocolate on top of a double-boiler (or in the microwave). Add a little shortening to thin the chocolate if necessary.
- Using a fork (or dipping tool or spoon) dip the truffle balls into the melted chocolate and tap off excess. Place on a lined baking sheet.
- Store in the fridge in a covered container.
Recipe adapted from loveandoliveoil.com
Are you a fan of banana and chocolate? Chocolate Dipped PB Banana Bites are another quick snack idea.