Chocolate-Dipped Banana Bread Truffles
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Rich and indulgent truffles made from banana bread, cream cheese, and a smooth milk chocolate coating.
Ingredients
- 1 loaf banana bread (see note)
- 6 oz. (170 g) cream cheese, softened to room temperature
- 10 oz (300g) milk chocolate, broken into 1 oz pieces (set aside 1 oz. for topping)
Instructions
- Using a bread knife, cut off the outer edges of the banana bread and discard. (Just cut thin slivers off the sides that baked against the loaf pan – the dark crust is difficult to break apart.)
- Using your fingers or a fork, crumble the banana bread into very small pieces in a medium mixing bowl. Add cream cheese to the bowl and, using a fork, mash the banana bread crumbs and cream cheese into a creamy, uniform consistency.
- Using your hands, roll the banana bread/cream cheese mixture into even balls 1-2 inches in diameter. (This should produce about 60 balls, but there is no need to be precise here – make them larger or smaller if you prefer.) Place the balls on a wax-paper-lined baking sheet and refrigerate for at least 30 minutes, but as long as overnight.
- Melt 7 oz 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 oz of the remaining chocolate into small pieces. Add the chopped chocolate to the melted chocolate and stir well to combine. The chopped chocolate should melt and it should all become shiny and smooth. (If it doesn’t all melt, heat it just a bit longer until it does.)
- Dip the chilled banana bread balls in the melted chocolate and gently transfer the balls between two forks to allow excess chocolate to drip back into the bowl. Return the chocolate-dipped balls to the wax paper. Using the 1 oz. of reserved chocolate gently grate a few shavings over each truffle before the chocolate hardens.
- Allow the truffles to cool at room temperature until firm. Refrigerate up to 3 days.
Notes
- Don’t spend too much time fussing over the banana bread you make for this recipe.
- The simplest version will work just fine since it will eventually be mashed and rolled into balls.
- Store the truffles in an airtight container in the refrigerator for up to a week.
- You can substitute dark chocolate for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 25
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Frequently Asked Questions
Why do you add chopped chocolate to the already-melted chocolate when dipping?
After melting 7 oz of milk chocolate, the recipe has you chop the remaining 2 oz into small pieces and stir them into the hot chocolate. This is a simplified tempering technique: the solid chocolate pieces cool the melted batch slightly and encourage cocoa butter crystals to form, resulting in a shinier, firmer coating that sets at room temperature.
Do the banana bread balls really need to chill before dipping?
Yes — the recipe calls for at least 30 minutes in the fridge, with overnight also an option. The chill firms up the cream cheese and banana bread mixture so the balls hold their shape when handled with forks during dipping; warm balls would crumble apart in the melted chocolate.
Does the quality of the banana bread matter?
Not particularly — the notes specifically say not to fuss over the banana bread recipe and that the simplest version works fine, since it gets mashed together with 6 oz of softened cream cheese anyway. A basic loaf from any recipe will produce great truffles. 
What a great idea, got to try this!