Ingredients

The following ingredients have 60 Servings
  • 1 loaf Banana Bread ((see note))
  • 6 ounces Cream Cheese, softened to room temperature
  • 10 ounces Good-Quality Milk or Semi-Sweet Chocolate Bar, roughly chopped ((plus extra if you'd like to grate some over top))

Instruction

  • Using a bread knife, slice off the crust of the banana bread. (The dark crust can be 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 50 truffles, but there is no need to be precise - make them larger or smaller if you prefer.)
  • Place the banana bread balls on a wax paper-lined baking sheet and refrigerate for at least 30 minutes (and as long as overnight).
  • When you're ready to coat the truffles in chocolate, melt the chocolate in the microwave (or in a double boiler), stirring every 10 to 20 seconds so that it melts evenly.
  • Working with a few truffles at a time, drop the chilled banana bread balls in the melted chocolate. Gently transfer the balls between two forks to allow excess chocolate to drip back into the bowl. (Note: if at any point the chocolate cools to a point that it is hard to use, just microwave it again until soft and smooth.)
  • Return the chocolate-dipped truffles to the baking sheet to cool.
  • If you'd like, you can gently grate a little extra chocolate over each truffle before the chocolate hardens.
  • Allow the truffles to cool at room temperature until firm and then transfer to the refrigerator.
  • Store truffles in the refrigerator for up to 5 days. Serve chilled.