Dark Chocolate and Banana Truffles
If you want to add more gluten free recipes to your recipe box, Dark Chocolate and Banana Truffles might be a recipe you should try. This recipe serves 30. One portion of this dish contains about 1g of protein, 6g of fat, and a total of 93 calories. For 26 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 8696 people found this recipe to be yummy and satisfying. This recipe from Love and Olive Oil requires banana, candy coating, vanillan extract, and dark chocolate. Several people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes approximately 6 hours. Overall, this recipe earns an improvable spoonacular score of 10%. If you like this recipe, you might also like recipes such as Dark Chocolate Truffles, Dark chocolate truffles, and Coconut-Dark Chocolate Truffles.
Servings: 30
Ingredients:
1/2 cup mashed ripe banana (from about 1 small banana)
8 ounces chopped dark chocolate or chocolate candy coating, finely chopped
1-2 teaspoons unflavored vegetable shortening or cocoa butter, optional
6 ounces dark chocolate, finely chopped
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Equipment:
aluminum foil
plastic wrap
cake form
sauce pan
bowl
food processor
cookie cutter
baking sheet
frying pan
Cooking instruction summary:
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.
Step by step:
1. Line an 8-inch-round cake pan with aluminum foil or plastic wrap.
2. 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).
3. Pour cream over chocolate; let sit for 30 seconds and then stir until smooth.
4. Pour chocolate mixture into a food processor and add banana. Pulse until smooth. Stir in vanilla.
5. 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.
6. 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.
7. 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.
Nutrition Information:
covered percent of daily need
