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Category: Truffles, bonbons and candies
Preparation time: 4 h 20 min
Makes 30 truffles.
INGREDIENTS:
6 ounces Marie Belle Choco Banana bar
1/2 cup mashed bananas
1/2 cup heavy cream
1/2 tsp vanilla extract
8 ounces dark chocolate candy coating
Candy sprinkles
Assembly:
Finely chop the Choco banana bar and place in a heat-safe bowl. Set aside.
In a saucepan, cook the heavy cream until it starts to simmer. Remove from heat and pour over the chopped chocolate. Let it stand for a minute, then whisk until the chocolate is fully melted and smooth.
Add the mashed banana and vanilla. Mix until all ingredients are thoroughly incorporated.
Cover the mixture with a plastic wrap. Press the plastic wrap down until it touches the surface of the mixture. Refrigerate for 4 hours to overnight, as long as mixture is firm enough to shape.
Take a baking tray and line it with parchment or wax paper. Set aside.
Remove the mixture from the refrigerator. Using a spoon, scoop out bits of the mixture and shape into small balls. Place the balls in the prepared baking tray. Place the baking tray inside the freezer to set while you're melting the chocolate coating.
Using a double boiler, melt the dark chocolate candy coating, stirring constantly until the chocolate is thoroughly melted and glossy.
Remove the ganache balls from the freezer. With a fork, dip the truffles in melted dark chocolate, coating them thoroughly. Tap off the excess chocolate before placing it back on the baking tray. Do the same for the rest of the truffles.
Drizzle the sprinkles on top of the truffles, while the coating is still wet.
Allow the chocolate coating to set at room temperature. Transfer the truffles to an airtight container.
Store inside the refrigerator. Good for 7-10 days.
TIP: You can use other brands of banana flavored chocolate for this recipe.
Category: Truffles, bonbons and candies
Preparation time: 4 h 20 min
Makes 30 truffles.
INGREDIENTS:
6 ounces Marie Belle Choco Banana bar
1/2 cup mashed bananas
1/2 cup heavy cream
1/2 tsp vanilla extract
8 ounces dark chocolate candy coating
Candy sprinkles
Assembly:
Finely chop the Choco banana bar and place in a heat-safe bowl. Set aside.
In a saucepan, cook the heavy cream until it starts to simmer. Remove from heat and pour over the chopped chocolate. Let it stand for a minute, then whisk until the chocolate is fully melted and smooth.
Add the mashed banana and vanilla. Mix until all ingredients are thoroughly incorporated.
Cover the mixture with a plastic wrap. Press the plastic wrap down until it touches the surface of the mixture. Refrigerate for 4 hours to overnight, as long as mixture is firm enough to shape.
Take a baking tray and line it with parchment or wax paper. Set aside.
Remove the mixture from the refrigerator. Using a spoon, scoop out bits of the mixture and shape into small balls. Place the balls in the prepared baking tray. Place the baking tray inside the freezer to set while you're melting the chocolate coating.
Using a double boiler, melt the dark chocolate candy coating, stirring constantly until the chocolate is thoroughly melted and glossy.
Remove the ganache balls from the freezer. With a fork, dip the truffles in melted dark chocolate, coating them thoroughly. Tap off the excess chocolate before placing it back on the baking tray. Do the same for the rest of the truffles.
Drizzle the sprinkles on top of the truffles, while the coating is still wet.
Allow the chocolate coating to set at room temperature. Transfer the truffles to an airtight container.
Store inside the refrigerator. Good for 7-10 days.
TIP: You can use other brands of banana flavored chocolate for this recipe.
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