Dark Chocolate Banana Truffles

Chocolate and banana make one amazing combination. And these truffles are no exception, with a silky smooth, creamy center that has just enough banana flavor to be absolutely dreamy but not overpowering. You could even roast or caramelize the bananas first if you wanted more of a bananas-foster-like flavor. And with some rum or brandy? Why, that’d be just dandy.

Dark Chocolate Banana Truffles

I wanted them to look a bit different than your run-of-the-mill roll-in-a-ball truffle. The centers are rounds cut from a solid piece of ganache, spread and chilled in in a cake pan that allows you to easily remove the entire piece and then cut out shapes with a cookie cutter. I did circles (which, looking at them now they somewhat resemble banana slices), but you could certainly do something more novel.

Or go the traditional route and simply roll the centers into balls.

Dark Chocolate Banana Truffles

Granted, they didn’t turn out quite as “perfect” as I had imagined after being dipped. I really need one of those fancy chocolate conveyor belt/waterfall contraptions to pull that off, I think. Luckily these truffles taste just as good no matter how lumpy and bumpy and lopsided and streaky they may be.

Dark Chocolate Banana Truffles

Making truffles is a messy job, but somebody’s gotta do it.

Dark Chocolate and Banana Truffles

Yield: about 30 truffles

Total Time: 6 hours

Ingredients:

For Centers:

6 ounces dark chocolate, finely chopped

1/2 cup heavy cream

1/2 cup mashed ripe banana (from about 1 small banana)

1/2 teaspoon vanilla extract


For Coating:

8 ounces chopped dark chocolate or chocolate candy coating, finely chopped

1-2 teaspoons unflavored vegetable shortening or cocoa butter, optional


Directions:

Line an 8-inch-round cake pan with aluminum foil or plastic wrap. Place finely chopped chocolate in a heat-proof bowl.


Warm cream in a saucepan over low heat until it starts to steam (do not let it boil). Pour cream over chocolate; let sit for 30 seconds and then stir until smooth.


Pour chocolate mixture into a food processor and add banana. Pulse until smooth. Stir in vanilla. Pour into prepared cake pan. Press a piece of plastic wrap down onto the surface, smoothing out the top as much as possible. Refrigerate until set, at least 4 hours or overnight.


Remove pan from refrigerator. Gently lift the chocolate out of the pan using the plastic wrap or foil and carefully peel away top layer. Using a 3/4-inch round cookie cutter, cut rounds of filling from block. Arrange on a parchment lined baking sheet. Scraps can be rolled into balls. Refrigerate until ready to use, or freeze for 15 to 20 minutes.


Meanwhile, gently melt chocolate or candy coating, taking care not to overheat the chocolate. If desired, add a little vegetable shortening to thin out the chocolate a bit. If you can manage to keep the chocolate under 88 degrees, it should retain its temper. You can also use the seed method if you like. Otherwise the truffles will need to be refrigerated to retain their hard shells.


Using a fork or dipping tool, dip each truffle into the melted chocolate, tapping off any excess. Place dipped truffles on a second parchment-lined baking sheet. Top with sprinkles or decorations, if desired, before chocolate has a chance to harden.


Store truffles, refrigerated in an airtight container, for up to a week.


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52 Comments Leave a Comment »

  1. These look awesome, my mouth waters just looking at these beautiful pictures1

  2. yum! I’ve been coming across a lot of dark chocolate/banana recipes lately but this is definitely a unique spin – love it!

    also are those gold leaf stars?! adorable!

  3. Lumpy chocolate is still good chocolate :)

  4. I love that you chose to cut the truffles into rounds like banana slices. And I agree – taste trumps the look. The process looks messy, but definitely worth it!

  5. These are beautiful! Please send any extras my way. Thanks. :)

  6. The gold leaves just slayed me. Perfection. And I think a bananas foster’s version is just money.

  7. Ohh my goodness, how delicious! I love that bananas are included, that makes it health food, right?!

  8. I’m going to make these (caramelized banana sounds phenomenal) and then go into a chocolate coma before the dishes are done….

    how do you resist eating them all???

  9. I LOVE the chocolate banana combination!

  10. Gorgeous and delicious… yes, add some rum, and I’m all set! Can’t wait to make these!

  11. Chocolate + banana = best combo ever. These look amazingggg!

  12. These look like heaven.

  13. Bye bye banana bread, I will be making those with super ripe bananas from now on – sorry BMI ;)

  14. OMG – I just drooled on my keyboard. Now I have to make them!

  15. They look like banana slices! I love it. I also love the gold star detail. Beautiful!

  16. I love the look of these truffles. Banana+Chocolate=count me in!

  17. Awesome! I love that they look like banana slices, yet you bite into them and its all chocolatey goodness! Good one Lindsay!

  18. Banana and chocolate is my favorite chocolate flavor combo. But I’ve come to the conclusion that I’m just weird … I hate dark chocolate. I’ve tried so many brands and degrees of darkness but still can’t find a love for it. Now milk or white chocolate, I could eat in my weight. :P

  19. Oh my truffles. These look so pretty.

  20. This is such a cool idea! Love this little snack :)

  21. These look and sound divine! I love chocolate and banana together.

  22. Love this idea, especially roasting the bananas first!

  23. These are perfectly beautiful! I’m way obsessed with bananas. I have at least one every day in a smoothie…but I’d much rather have it in a truffle. ;D

  24. They look so awesome! I made ‘sliceable’ truffles in December b/c I could not handle rolling out one more thing! So I poured it all into a pan and sliced them. Timesaver! And I love your round cutouts. Beautiful & Pinning!

  25. OMG! this looks soooo amazing… I love dark chocolate and banana together… what a great combination.

  26. I love the shape of the truffles. It`s adorable. :D

  27. these look so perfect…i wish i had the energy for the mess as i know i would love these!

  28. They look absolutely amazing! I just know I would love them.

  29. I love how serendipitously the shape of the truffles mimic banana slices. And roasting them? Will definitely be trying that version! I always roast the bananas before making bread or cake, so I’m pretty positive that that doing so for these truffles will be fabulous. Wonderful share!

  30. Yummy!! And gorgeous with the little gold star sprinkles.

  31. You’re a dessert master :) i love your ideas and recipes!

  32. These look great and I immediately thought that they looked like slices if banana too! I think you made a little mistake in the recipe when you said the scraps could be rolled into balls. I think you meant to say “the scraps can be eaten!” :-) Perks for the chef!

  33. OMG! I make these all the time! They are our favourites! The only difference is that we include walnuts too! So good!

  34. Mouth-watering! I love the cut out shapes. Makes it less messy than traditional ball shaped :)

  35. Are the little stars edible ‘gold leaf’, if so, where can I get them? These don’t look bad at all, really rather nice.

  36. I love that someone else makes as much of a mess doing these type of things as I do! These truffles look amazing, and I can’t wait to give them a try soon!

  37. These sound too easy! Dang it, that means I could probably do it! I say it like it’s a bad thing, because I am pretty sure if I did, I would eat every single one of them myself.

  38. Those look amazing! And in my most humble opinion, looking perfect is overrated. I love the imperfect look! That makes it real, and not mass-manufactured. :)

  39. I think these are fun being a different shape. They look like slices of banana dipped in chocolate! Also obsessed with that edible star confetti.

  40. What a genius idea to cut out the truffles. Its one of those…. Of course thats a great idea… moments. Plus, chocolate and bananas are a match made in chocolate heaven. Love this!

  41. Even your “messy” photos are gorgeous! ;)

  42. I love Kopali’s chocolate covered bananas, so I know I will love these.

  43. I’m a huge fan of chocolate and banana and these looks sooo rich and dreamy! Awesome recipe!

  44. Those little gold stars? So adorable!!!!

  45. Oh, they bloomed… too bad :(
    Still look pretty tasty, though.
    You know, this probably happened because you refrigerated the ganache before dipping, that would cause condensation making the chocolate to “untemper”. It happens to us all! :]

  46. Tried making these and got a cake pan full of chocolate banana soup :( I left it in the fridge for 24 hours and it’s still runny. What did I do wrong? 

  47. Wonderful recipe ! Although the tempering is obviously not quite a success considering the many streaks on top of the chocolate, but paradoxally enough that gives a very interesting visual aspect ^^

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