Banana Split Truffles

Banana Split Truffles are banana-flavored white chocolate truffles decorated to look like a tiny scoop of ice cream! These truffles are as tasty as they are adorable. I think these are the perfect treat for birthdays, ice cream socials, and summer parties. Don’t miss the tutorial with step-by-step photos showing how to make Banana Split Truffles!

Ingredients

• 2 cups white chocolate chips
• 1/2 large banana (very ripe)
• 1/3 cup heavy cream
• Optional: 1 teaspoon banana extract
• 12 ounces white candy coating
• 4 ounces chocolate candy coating
• 2 tablespoons vegetable oil
• Optional: Sprinkles
• Optional: Red candies like M&Ms, jelly beans, or red hots

Steps to Make It

1. Place the cream in a small saucepan over medium heat. Heat it until it simmers and small bubbles form all along the edges of the pan, but do not allow it to come to a full boil.
2. While the cream is heating, prepare the white chocolate and banana mixture. If you have a food processor, place the half banana in the food processor and mix until the banana has liquefied.
3. Add the white chocolate chips to the banana and process until the white chocolate is in small pieces. The mixture will clump together, so stop the processor several times to scrape it down. Once the cream is simmering, with the processor on, carefully pour the hot cream in a small stream down into the bowl of the processor and let it run until the white chocolate has melted and the ganache is smooth and free of lumps.
4. If you do not have a food processor, this can be done in a mixer, or you can mash the banana by hand and add very finely chopped white chocolate to it, stirring until well-combined. Pour the hot cream over the white chocolate-banana mixture and whisk it until it is smooth. This method produces a ganache that tastes the same, but there might be small pieces of banana that are not incorporated.
5. Once everything is smooth, scrape the ganache into a bowl and whisk in the banana extract, if using. Cover the ganache with cling wrap and refrigerate until firm enough to scoop and roll, about 2 hours.
6. once the ganache is firm, coat your hands with powdered sugar and roll the ganache into small balls, dusting your hands with more powdered sugar to prevent sticking if necessary.
7. Keep the balls chilling in the refrigerator while you melt the white candy coating. Once melted, use a fork or dipping tools to dip the truffles into the coating, then set them on a foil-lined baking sheet. Refrigerate the tray to set the white chocolate for 10 minutes.
8. .............................................

For full instructions please see : www.thespruceeats.com

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