- 1.25 cups semi-sweet chocolate chips
- 1/2 large banana, fully ripe
- 1/3 cup heavy cream
- 12 ounces chocolate candy coating, for dipping
- 1/2 cup banana chips, for decoration (optional)
1. Place the cream in a small saucepan over medium heat. Heat it until 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 chocolate and banana mixture. If you have a food processor, place the banana half in the food processor. Turn the processor on and mix until the banana is liquidy.
3. Add the chocolate chips to the banana and process until the 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 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 chocolate to it, stirring until well-combined. Pour the hot cream over the 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. Cover a baking sheet with foil or waxed paper. Pour the ganache onto the covered baking sheet, and smooth it into a thin layer about 1/2 inch (1 mm) thick.
6. Place the baking sheet in the refrigerator to set the ganache for at least 4 hours or overnight.
7. Once the ganache is set, use a small metal cookie cutter to cut round discs out of the firm ganache. If necessary, wash the cutter with hot water in between cuttings so that the ganache cuts easily. Refrigerate the ganache discs while you melt the candy coating.
8. Place the candy coating in a large microwave-safe bowl. Microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Stir until the coating is completely smooth. Allow the coating to cool until it is barely warm: do not let it start setting up, but let it cool down so that it does not melt the discs.
9. Using dipping tools or a fork, dip a truffle disc into the chocolate. Bring it out of the chocolate and allow the excess to drip back into the bowl. Place the dipped truffle back onto the baking sheet and while the chocolate is still wet, top with a banana chip. Repeat with remaining truffle, chocolate, and banana chips.
10. Place the truffles in the refrigerator to set the candy coating for about 30 minutes. Chocolate Banana Truffles can be stored in an airtight container in the refrigerator for up to two weeks.