Happy National White Chocolate Day! We’re all for national food holidays here. In fact, we try to base a lot of our recipes on these festive holidays. So we created these tasty white chocolate banana truffles! We topped a few of these treats with some walnuts but feel free to opt out, it’s all about personal preference.
Tools
- Measuring cup
- Knife
- Measuring spoon
- Microwave
- Plastic wrap
- Refrigerator
- Parchment paper
- Fork
- Baking Sheet
Ingredients
- Butter (5 tablespoons)
- Heavy Cream (3 tablespoons)
- Salt (a pinch)
- White Chocolate Chips (1 cup)
- Nature’s Flavors Banana Flavor Oil for Chocolate (¼ teaspoon)
- White Chocolate Candy Coating (1 pound)
- Confectioner’s Sugar (½ cup)
- Optional: Chopped Walnuts
Directions
- In a microwave safe bowl, place white chocolate chips, heavy cream, butter, and salt and microwave everything in 30 second intervals until melted. Remember to keep stirring to avoid overheating.
- Stir in Nature’s Flavors Banana Flavor Oil for Chocolate. Mix well.
- Using plastic wrap, cover the bowl completely and refrigerate it until the mixture is firm enough to scoop. (1 – 2 hours)
- Prepare your baking sheet by lining it with parchment paper.
- With a teaspoon, form small 1-inch balls and place them on the baking sheet.
- Dust your hands with confectioner’s sugar and roll the truffles throughout your palms to make them rounder.
- Place the baking sheet in the refrigerator while you prepare the white candy coating.
- Microwave the white candy coating in a microwave safe bowl. Stir every 30 seconds to avoid overheating.
- Using a fork, dip the ball of chocolate into the white coating. Let the excess coating drip down back into the bowl. Place the ball on the cookie sheet.
- If you’d like to add chopped walnuts to your truffles, do it immediately before the white chocolate coating sets.
- Repeat this process with the rest of the truffles.
- Refrigerate the tray for about 15 minutes so that the white coating sets.
- Enjoy your White Chocolate Banana Truffles!
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