Description
Banana and white chocolate fuse into smooth, creamy truffle centers, encased in a bittersweet shell. Each bite offers a burst of tropical sweetness balanced by rich chocolate notes.
Ingredients
- 6 ounces white chocolate chips
- 2 tablespoons unsalted butter
- 1 medium banana mashed
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup powdered sugar
- 8 ounces semisweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Melt white chocolate chips and butter in a heatproof bowl set over simmering water, stirring until smooth.
- Remove the bowl from heat and stir in mashed banana, vanilla extract, and salt until fully combined.
- Gradually add powdered sugar, mixing until the mixture is thick enough to hold its shape.
- Cover and refrigerate the mixture for about 1 hour until firm.
- Scoop rounded tablespoons of the chilled mixture and roll them into balls using your hands.
- Melt semisweet chocolate chips and coconut oil in a separate bowl over simmering water until fluid.
- Dip each truffle into the melted semisweet chocolate, letting excess drip off.
- Place coated truffles on parchment paper and chill in the refrigerator until set.
Notes
- Store leftovers in an airtight container in the refrigerator for up to one week
- For enhanced banana flavor use a few drops of banana extract
- Swap semisweet chocolate for dark or milk chocolate based on preference
- Freeze truffles for 15 minutes before serving for a firmer texture