Ingredients

The following ingredients have 28 Servings
  • 6 oz /170 g chocolate (I used a mix of dark+milk chocolate)
  • 1/4 cup /4 tbsp sweetened condensed milk
  • 1/3 cup /5.5 tbsp mashed banana (about half a banana)
  • 8 oz /225 g dark chocolate
  • 1-2 tsp coconut oil (optional)

Instruction

  • Line a small loaf pan (8x4 inch) foil or plastic wrap. Place chopped chocolate and sweetened condensed milk on top of a double-boiler.
  • Heat while stirring occasionally until chocolate is melted and mixture is combined. Stir in mashed banana or blend chocolate and banana in a food processor for a really smooth texture.
  • Pour into prepared pan and cover the top with plastic wrap. Refrigerate at least 4 hours or overnight.
  • Once set, lift out chocolate from pan and cut into 25-30 squares. Roll chocolate into balls and refrigerate until ready to use.
  • Melt the coating chocolate on top of a double-boiler (or in the microwave). Add a little shortening to thin the chocolate if necessary.
  • Using a fork (or dipping tool or spoon) dip the truffle balls into the melted chocolate and tap off excess. Place on a lined baking sheet.
  • Store in the fridge in a covered container.