BANANA BREAD TRUFFLES
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
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.
BANANA BREAD TRUFFLES
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
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
HOMEMADE CHOCOLATE TRUFFLES RECIPE
These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the ingredients together, let the mixture set in the refrigerator, then roll into balls. You can coat in your favorite toppings and add lots of fun flavors, too! The mixture gets a little sticky, so refer back to my tips in the blog post above.
Provided by Sally
Categories Dessert
Time 2h30m
Number Of Ingredients 5
Steps:
- Place the chocolate in a heat-proof bowl. Set aside.
- Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
- Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
- Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
- Roll each into toppings, if desired. Truffles taste best at room temperature!
- Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.
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