Banana Split Truffles

For the Truffle Inside Ingredients:

2 cups of white chocolate chips

1/2 of a ripe banana

1/3 cup heavy cream

1 tsp vanilla extract

For the White Chocolate coating:

2 cups of white chocolate chips

1 tsp of vegetable oil

powder sugar for dusting

For the topping:

1 cup of semi sweet chocolate chips

1-2 TBSP of vegetable oil

sprinkles

red M&M's or other red candy

Directions:

1. Make the filling. Heat of the heavy cream on the stove over low heat until bubbles start to form on the edge of the milk. Do not bring to a full boil.  While this is heating up, put your banana, vanilla and white chocolate chips in a blender or food processor. Blend to start breaking everything up. 

2. Add the cream to the blender and blend until combined and smooth. Remove from the blender, scraping the sides, and put into a bowl. Cover with plastic wrap and refrigerator for at least 2 hours or up to a day. 

3. Put about 1/2 cup of powder sugar on a plate. As you spoon the chocolate out of the bowl, toss the un-formed ball onto the plate with powder sugar.  Toss it around a bit and now pick it up and form it into your truffle ball.  The powder sugar makes it much easier to form and also makes the chocolate smoother when you get ready to coat it later.  Place all of the formed truffles on parchment paper on a baking sheet and place in the freezer for at least 20 minutes.

3. Make the white chocolate coating by melting the white chocolate in the microwave in 30 second increments at 50% power for about 2 minutes total.  Mix in the vegetable oil until smooth and shiny. 

4. Using 2 forks, drop one truffle in the chocolate at time, Turn it around to coat the whole thing and then carefully lay the truffle on parchment paper to set. As soon as you are done, place the white chocolate truffles in the freezer for another 20 minutes. 

5. To make the chocolate "frosting" for the top of your truffle, melt the chocolate the same way you did the white chocolate in the microwave. You are stirring in a little more vegetable oil with the regular chocolate because you want it to be thinner to allow for the chocolate to run down the sides of the truffle a bit. 

6. Using a spoon, dab and drizzle the chocolate on top of the truffles carefully.  Do not do more than 2 or 3 without topping with sprinkles and a candy, otherwise the chocolate will already have begun to set and the sprinkles won't stick. 

7. Freeze one last time for about 20 minutes. Serve!  Truffles can be kept in an airtight container in the fridge for up to a week. 

This makes about 18-22 truffles, depending on size. 

Enjoy!

Julianne