These banana truffles are so simple, yet much more delicious than the sum of their parts. Banana and dark chocolate combine to form a luscious filling, which is surrounded by a crunchy outer shell. If you love the flavor combination of banana and chocolate, these treats are for you.
Key Ingredients
Be sure to use a ripe banana when making these truffles. If you use a banana that’s underripe, the filling might not be quite sweet enough.
I like to use dark chocolate when making these treats. I haven’t tried substituting other types of chocolate, so I can’t say how the filling would turn out if you use a substitute. Also, it’s more difficult to melt other types of chocolate directly in a pan on the stove because they’re more likely to seize. For the best results, I recommend sticking with dark chocolate when making these truffles.
I like to top these truffles with a small sprinkle of finely chopped walnuts. You can skip the walnut topping if you prefer, or substitute any other type of nut or seed you like. Or you could top the truffles with a small sprinkle of sea salt or cinnamon if that appeals to you more than the walnuts.
How to Make Banana Truffles
Start by adding 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining chocolate for later). Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat. Next you’ll add the melted dark chocolate and chopped banana to the food processor.
Blend until smooth, scraping down the sides of the food processor as needed.
Transfer the banana chocolate mixture to a bowl, then refrigerate it for 40 minutes or until it’s solid enough to hold its shape.
Next you’ll scoop out 1 tablespoon of the chilled banana chocolate mixture and use your hands to shape it into a ball, then place it on a large plate lined with parchment paper or a silicone baking mat (I recommend wearing kitchen gloves to make this easy). Repeat with the rest of the banana chocolate mixture (you should end up with 12 balls).
Add the remaining 3/4 cup of chopped chocolate to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
Transfer the melted chocolate to a small bowl, then add one of the banana chocolate balls to the bowl of melted dark chocolate and gently stir to coat it completely. Use a fork to lift the chocolate coated ball out of the bowl, allowing any excess chocolate to drip back into the bowl, then place the ball on the plate lined with parchment paper or a silicone baking mat. Add a small sprinkle of finely chopped walnuts on top, if desired, then repeat this process with the rest of the banana chocolate balls.
Place the plate of truffles in the fridge to set for at least 1 hour before serving.
Banana Truffles Recipe
Equipment
- Food processor
- Parchment paper or silicone baking mat
Ingredients
- 1 1/2 cups chopped dark chocolate, divided
- 3/4 cup roughly chopped banana
- 2 tablespoons finely chopped walnuts (optional)
Instructions
- Add 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining chocolate for later).
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Add the melted dark chocolate and chopped banana to the food processor.
- Blend until smooth, scraping down the sides of the food processor as needed.
- Transfer the banana chocolate mixture to a bowl, then refrigerate it for 40 minutes or until it’s solid enough to hold its shape.
- Scoop out 1 tablespoon of the chilled banana chocolate mixture and use your hands to shape it into a ball, then place it on a large plate lined with parchment paper or a silicone baking mat (I recommend wearing kitchen gloves to make this easy).
- Repeat with the rest of the banana chocolate mixture (you should end up with 12 balls).
- Add the remaining 3/4 cup of chopped chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Transfer the melted chocolate to a small bowl.
- Add one of the banana chocolate balls to the bowl of melted dark chocolate, then gently stir to coat it completely.
- Use a fork to lift the chocolate coated ball out of the bowl, allowing any excess chocolate to drip back into the bowl, then place the ball on the plate lined with parchment paper or a silicone baking mat.
- Add a small sprinkle of finely chopped walnuts on top, if desired.
- Repeat steps 11-13 with the rest of the banana chocolate balls.
- Place the plate of truffles in the fridge to set for at least 1 hour before serving.
Notes
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Store these truffles in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.
Nutrition
