Banana Split Truffles
Banana-flavored white chocolate truffles are crafted and adorned to resemble miniature ice cream scoops, complete with toppings.
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Instructions
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Heat cream in a small saucepan until simmering; avoid boiling.
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Prepare banana by processing until liquid or mashing by hand, then combine with white chocolate chips, finely chopped if not using a processor.
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Pour the hot cream over the banana-chocolate mixture and process or whisk until a smooth ganache forms.
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Stir in banana extract, if desired, then refrigerate the ganache for about 2 hours until firm.
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Roll the firm ganache into small balls, using powdered sugar on hands to prevent sticking, and keep them chilled.
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Melt white candy coating, dip each truffle, place on a foil-lined baking sheet, and refrigerate for 10 minutes to set.
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Melt chocolate candy coating for drizzling; thin with oil if needed for a fluid consistency.
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Drizzle chocolate onto truffles, immediately sprinkle with colored sprinkles, and top each with a small red candy.
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Refrigerate the truffles again until the coating sets, then store them in an airtight container in the refrigerator and serve at room temperature.