Banana Cream Chocolate Truffles Recipe

Banana Cream Chocolate Truffles Recipe
Banana Cream Chocolate Truffles Recipe photo by Taste of Home
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Banana Cream Chocolate Truffles Recipe

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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
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + freezing
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + freezing

Ingredients

  • 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

Directions

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. Yield: about 4 dozen.

Test Kitchen tips
  • To coat the truffles, we used two forks to dip and turn them in the chocolate coating.
  • To crush the banana chips, place them in a zip-top plastic bag and pound them with a meat mallet or rolling pin until broken.
  • Originally published as Banana Cream Chocolate Truffles in Simple & Delicious April/May 2018

    Nutritional Facts

    1 truffle: 110 calories, 6g fat (4g saturated fat), 5mg cholesterol, 45mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein.

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    • 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
    1. 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.
    2. Shape mixture into 1-in. balls. Dip cookie balls in candy coating; place on waxed paper-lined baking sheets. Top immediately with banana chips.
    3. Refrigerate until set, about 30 minutes. Store in a covered container in the refrigerator. Yield: about 4 dozen.

    Test Kitchen tips
  • To coat the truffles, we used two forks to dip and turn them in the chocolate coating.
  • To crush the banana chips, place them in a zip-top plastic bag and pound them with a meat mallet or rolling pin until broken.
  • Originally published as Banana Cream Chocolate Truffles in Simple & Delicious April/May 2018

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