Banana Cream Chocolate Truffles Recipes

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BANANA CREAM CHOCOLATE TRUFFLES



Banana Cream Chocolate Truffles image

This truffle recipe was created from ripe bananas and my imagination, and the outcome blew my family and friends away! I don't particularly like bananas, but I could eat these truffles all day long. -Michele Lassuy, Orlando, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 6

1 package (14.3 ounces) Golden Oreo cookies
1 package (8 ounces) cream cheese, softened
2 teaspoons banana extract
1/3 cup mashed ripe banana
1 pound milk chocolate candy coating, melted
Dried banana chips, coarsely crushed

Steps:

  • Pulse cookies in a food processor until fine crumbs form. In a bowl, beat cream cheese and extract until blended. Beat in banana. Stir in cookie crumbs. Freeze, covered, until firm enough to shape, about 2 hours., Shape mixture into 1-in. balls. Dip cookie balls in candy coating; place on waxed paper-lined baking sheets. Top immediately with banana chips., Refrigerate until set, about 30 minutes. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 110 calories, Fat 6g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 45mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

BANANA BREAD TRUFFLES



Banana Bread Truffles image

Everyone's favorite quick bread transforms into bite-size treats that will satisfy all of your sweet cravings.

Provided by Food Network Kitchen

Categories     dessert

Time 5h35m

Yield about 5 dozen truffles

Number Of Ingredients 15

Nonstick cooking spray, for the pan
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
3 ripe bananas (about 1 pound)
2 cups all-purpose flour (see Cook's Note)
1 tablespoon whole milk
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 cup vanilla frosting
1 pound semisweet chocolate chips
1/4 cup vegetable oil
Chopped walnuts, chocolate sprinkles, flaky sea salt, cocoa powder and caramel sauce, for topping

Steps:

  • Preheat the oven to 325 degrees F and spray a 9-by-5-inch loaf pan with cooking spray.
  • Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs, one at a time, beating well after each addition.
  • Mash the bananas in a small bowl (you should have about 1 cup), then add to the mixing bowl and beat until just combined. Turn the mixer to low and slowly add the flour, milk, baking powder, baking soda, cinnamon and salt and beat until just combined.
  • Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a rack for 15 minutes, then invert the bread onto the rack to cool completely, about 1 hour. Slice the dark crispy edges off all 4 sides of the bread.
  • Line a baking sheet with parchment paper. Crumble the bread into very small pieces in a large bowl. Add the frosting and mix with a spoon until the bread is a creamy consistency that can be rolled into a ball without crumbling. Roll the banana bread mixture into heaping teaspoon-sized balls with your hands (about 1/2 ounce each) and place them on the lined baking sheet. Chill the truffles in the refrigerator until cold, about 2 hours and up to overnight.
  • Put the chocolate chips and oil in a medium microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
  • Toss the truffles, one at a time, in the chocolate mixture until completely coated. Use a fork to remove the truffles from the bowl and return to the lined baking sheet. Sprinkle with the topping of your choice (if drizzling with caramel sauce or extra melted chocolate, let the truffles harden first). Repeat with the remaining truffles, reheating the chocolate in the microwave in 30-second intervals if beginning to harden. Chill the truffles in the refrigerator until the chocolate is hardened, about 10 minutes.

PEANUT BUTTER AND BANANA CHOCOLATE TRUFFLES



Peanut Butter and Banana Chocolate Truffles image

This is my own recipe...tried on family and friends and all gave their approval! Try them out, they're absolutely delicious!

Provided by Nicki

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 3h50m

Yield 24

Number Of Ingredients 5

12 ounces semisweet chocolate
1 banana, mashed
⅓ cup heavy whipping cream
2 tablespoons peanut butter
¼ cup sifted confectioners' sugar, or as needed

Steps:

  • Mix chocolate, banana, cream, and peanut butter together in a saucepan over medium heat; cook and stir mixture until melted (it may be partially lumpy due to peanut butter), 5 to 10 minutes. Pour mixture into a bowl and refrigerate until firm, 2 1/2 to 3 hours.
  • Scoop chocolate mixture with a melon baller and roll into 1-inch balls. Place confectioners' sugar in a shallow bowl; coat truffles with confectioners' sugar and refrigerate until firm, 1 to 2 more hours.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 10.8 g, Cholesterol 4.5 mg, Fat 6.4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 7.5 mg, Sugar 9 g

CHOCOLATE TRUFFLES



Chocolate Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h30m

Yield 60 truffles

Number Of Ingredients 8

1/2 pound good bittersweet chocolate (recommended: Lindt)
1/2 pound good semisweet chocolate (recommended: Ghiradelli)
1 cup heavy cream
2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

Steps:

  • Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
  • Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
  • With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.

BANANA SPLIT TRUFFLES CANDY BY E. LABAU, AT WWW ABOUT.COM



Banana Split Truffles Candy by E. LaBau, at Www About.com image

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. Everyone who ate these wanted the recipe and loved them. I will definitely make them again.

Provided by CHEF GRPA

Categories     Candy

Time 20h30m

Yield 30 1" truffles, 30 serving(s)

Number Of Ingredients 9

2 cups white chocolate chips
1/2 large banana, very ripe
1/3 cup heavy cream
1 teaspoon banana extract (optional) or 1 teaspoon flavoring (optional)
12 ounces white candy coating
4 ounces chocolate-flavored candy coating
2 tablespoons vegetable oil
candy sprinkles
red candies like m&ms jelly beans or red cinnamon candies

Steps:

  • 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. You should get about 30 1-inch balls.
  • 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. After all the truffles are dipped, it's time for the best part: decorating them! For the chocolate "sauce," melt the chocolate candy coating in a small bowl. In order to get the chocolate to drizzle just right, it needs to be very thin and fluid. If your candy coating is thick, add up to 2 tablespoons of oil, adding a little at a time and stirring and testing after your additions. It should easily flow off the spoon in a thin line.
  • 9. Using a spoon, place a small spoonful of dark chocolate on top of a truffle, and use the tip of the spoon to nudge it off the sides in a thin stream. Alternately, you can place the candy coating in a bag and cut off the tip and pipe it onto the truffles.* see note.
  • 10. After all of the truffles have their chocolate "sauce," sprinkle the still-wet chocolate liberally with colored sprinkles. The last step is to add your red candies that represent the cherry. This can be a red M&M, jelly bean, red hot, or any other small red candy. Full-sized M&Ms are a little large for my taste, so I like to cut them in half for my truffles, but it's definitely not necessary.
  • 11. Refrigerate the tray to set the chocolate coating, for about 10 minutes. Store Banana Split Truffles in an airtight container in the refrigerator for up to a week. For the best taste and texture, bring them to room temperature before serving.
  • * My Notes & Tip's: Once everything is smooth, scrape the ganache into a bowl and whisk in the banana extract, if you're using it. It's certainly not necessary, but it does help to boost the banana flavor, especially if you're using a banana that's not overly ripe.
  • * I usually try to get 4-5 streams of chocolate dripping down the sides. Alternately, you can place the candy coating in a bag and cut off the tip and pipe it onto the truffles as in step 9.
  • If the temperature of your room is moderately cool (60 to 70 degrees) your candies can be left out to set, but if your room is warm, or you want to speed up the process, you can refrigerate them for approximately 30 minutes to set the chocolate. The exception is untempered chocolate, which should always be refrigerated after dipping.

Nutrition Facts : Calories 141.4, Fat 9.2, SaturatedFat 5.1, Cholesterol 8.4, Sodium 21.4, Carbohydrate 14, Fiber 0.1, Sugar 13.7, Protein 1.4

BANANA BREAD TRUFFLES



Banana Bread Truffles image

Combine chocolate and bananas in a tasty bite-size dessert with our Banana Bread Truffles recipe! With just four ingredients-banana quick bread mix, PHILADELPHIA Brown Sugar & Cinnamon Cream Cheese Spread, semi-sweet chocolate and dried banana chips-these banana bread truffles couldn't be simpler.

Provided by My Food and Family

Categories     Home

Time 3h45m

Yield 48 servings, 1 truffle each

Number Of Ingredients 4

1 pkg. (14 oz.) banana quick bread mix
1 tub (7.5 oz.) PHILADELPHIA Brown Sugar & Cinnamon Cream Cheese Spread
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted
48 dried banana chips (about 2.5 oz.)

Steps:

  • Heat oven to 350°F.
  • Prepare bread batter and bake in loaf pan as directed on package; cool completely.
  • Crumble bread into medium bowl. Add cream cheese spread; mix well.
  • Shape bread mixture into 48 balls, using about 1 Tbsp. bread mixture for each ball. Freeze 10 min.
  • Cover rimmed baking sheet with waxed paper. Dip bread balls, 1 at a time, into melted chocolate; let excess chocolate drip off ball before placing ball on prepared baking sheet. Immediately top each ball with 1 banana chip, gently pressing chip into chocolate to secure.
  • Refrigerate 1 hour or until chocolate is firm.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0.8191 g, Sugar 0 g, Protein 2 g

BANANA BREAD CAKE TRUFFLES RECIPE BY TASTY



Banana Bread Cake Truffles Recipe by Tasty image

These one-bite wonders amp up the flavors of traditional banana bread with tangy cream cheese frosting, smooth chocolate, and a crunchy banana chip. They're the perfect movie night snack or sweet ending to brunch with friends.

Provided by Tresha Lindo

Categories     Desserts

Time 2h15m

Yield 24 truffles

Number Of Ingredients 16

nonstick cooking spray, for greasing
3 ripe bananas
⅔ stick unsalted butter, melted
½ cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt
1 ½ cups all purpose flour
½ stick unsalted butter, softened
4 oz cream cheese, softened
¾ cup powdered sugar, sifted
1 teaspoon vanilla extract
2 cups dark chocolate chip
3 tablespoons coconut oil
36 banana chips

Steps:

  • Make the banana bread: Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (20 x 12 cm) loaf pan with nonstick spray.
  • In a large bowl, mash the bananas until smooth. Add the melted butter and mix well. Add the sugar, egg, vanilla, baking soda, salt, and flour and mix to combine.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
  • Make the cream cheese frosting: In a large bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until smooth. Add the powdered sugar and vanilla extract and beat to incorporate.
  • Using your hands, finely crumble the banana bread into a large bowl. You should have about 6 cups (690 G).
  • Add the cream cheese frosting to the crumbled banana bread and mix well to combine.
  • Line a baking sheet with parchment paper.
  • Using a 1-ounce (25 G) scoop, portion the banana bread mixture and roll into 24 balls. Set on the prepared baking sheet and chill for at least 10 minutes, or up to 1 hour.
  • In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted.
  • Dip each banana bread truffle in the melted chocolate, then return to the baking sheet. Top each truffle with a banana chip, then transfer to the refrigerator to set completely, about 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 335 calories, Carbohydrate 61 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, Sugar 38 grams

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BANANA PUDDING TRUFFLES {EASY NO BAKE RECIPE} | TWO PINK PEONIES
2021-06-27 Fill a larger pot about half way with water and then spray the smaller pot with non-stick spray. Add the vanilla coating bars and let it melt over medium heat while stirring frequently. If the vanilla candy seems too thick, reduce the heat, add 1-2 tablespoons of half and half and stir well.
From twopinkpeonies.com


IRISH CREAM CHOCOLATE TRUFFLES - A CLASSIC TWIST
Let the chocolate sit for 2-3 minutes without stirring. Then stir until smooth. Stir in Irish cream. Cover with plastic wrap and refrigerate overnight (or at least 3 hours). Line a baking sheet with parchment paper. Using a spoon, scoop chocolate and roll into balls and place on baking sheet. Roll balls in sprinkles, cocoa powder, or chopped nuts.
From aclassictwist.com


CHOCOLATE-DIPPED BANANA BREAD TRUFFLES RECIPE BY JESSICA SMITH
2013-02-20 Place the balls on a wax-paper-lined baking sheet and refrigerate for at least 30 minutes, but as long as overnight. Melt 7 ounces of the chocolate in a double-boiler or in the microwave (stopping every 10 seconds to stir the chocolate so that it does not overheat and dry out). Roughly chop 2 ounces of the remaining chocolate into small pieces.
From honestcooking.com


BANANA CREAM CUPCAKES WITH BANANA WHIPPED CREAM
2018-05-21 2. In a large bowl add bananas and use a fork to finely mash. Add cake mix, eggs, oil, milk, sour cream and vanilla extract. Stir until smooth. 3. Fill cupcake liners 3/4 full and bake for 15-18 minutes or until an inserted knife or toothpick comes out clean. 4. Let cool.
From yourcupofcake.com


CHOCOLATE-BANANA CREAM TRIFLE - RECIPES | PAMPERED CHEF US SITE
Directions. Finely chop half of a graham cracker using Food Chopper; set aside. Coarsely crumble remaining crackers into small Bamboo Fiber Mixing Bowl. For ganache, place chocolate morsels and 1 1/2 cups (375 mL) of the whipped topping into Small Batter Bowl. Microwave on HIGH 45-60 seconds or until melted and smooth, stirring every 15 seconds.
From pamperedchef.com


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