Banana White Chocolate Truffles


I make no apologies when it comes to my chocolate addiction and neither should you. Not only is this fragrant, sweet treat unbelievably delicious, it is also proven to be riddled with antioxidants, anti-inflammatory properties and has even been said to reduce the risk of strokes and heart disease as well as memory loss when it is eaten in reasonable quantities (an entire box of Purdys Himalayan Pink Salt Caramels seems reasonable right?). 

So, you know, with my health in mind I decided to get creative with a bag of white chocolate chips and a bottle of banana flavoring that I had in my pantry. Truffles make an extremely decadent dessert, indulgent coffee pairing and sweet (shameless pun), beautiful gift when wrapped up in cellophane and ribbon. Despite their indulgent, luxurious appeal, they are surprisingly simple, albeit a little bit messy to make.

What You Will Need:
  • 2 cups white chocolate chips
  • 1/2 large banana, very ripe
  • 1/3 cup heavy cream
  • 1 tsp banana extract or flavoring 
  • 2 tbsp vegetable oil
  • Sprinkles

Step One: In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces of banana extract or flavoring and stir until smooth and creamy. Pour into a medium sized bowl and store in the fridge for two hours, until the mixture is firm and mold-able.

Step Two: Drop about a tablespoon of the chilled mixture on a wax paper lined tray and mold into round bowls (now would be the time to get creative if you have cookie cutters or molds to create different shapes). Next roll the sticky balls in the coating of your choice. I chose sprinkles and cocoa powder because they were what I had on hand and were visually appealing (plus I liked the flavor combination of the ultra-sweet banana white chocolate and the dark, slightly bitter cocoa powder), but you could also use chopped nuts, matcha tea powder, icing sugar, flavored sugar, cinnamon sugar – you get the picture. The possibilities are really only limited by your creativity.


Step Three: After coating the truffles it is a good idea to pop them back in the fridge and chill them for another half an hour before serving. Store them in an air tight container in the fridge and they will keep for up to two weeks. 


Final Step: Indulge. Enjoy them however and how often you damn well please. I like to enjoy them while having a bubble bath, face-mask on, with a glass of Gazela wine and/or a cup of tea. But that’s just me. #treatyourself

xoxo,
          Alicia 



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