It was really the appearance of the banana and the chocolate that made me think of a recipe I had spotted on Specialty Cake Creations the other day. Regina had come up with an ingenious way to bring the fresh fruit and natural sweetness of a ripe banana to the rich indulgence of a truffle ganache. I did make changes to her recipe, thanks to what I had (or didn't have) on hand - I used the whole banana (because who has half of one lying around?), added an extra ounce of chocolate (my bars were 3.5 oz each, and I can't eat them :-( ), and since I had no more condensed milk left after the Multilayer Bars, I used up that premium coconut milk - which is not only thick and rich, but lightly sweet naturally - not cloying like sweetened condensed.
While my chocoholic mom was "taste testing" spoonfuls right out of the bowl and pan, I suggest actually making the truffles once your ganache is chilled down. Roll small balls of this heaven and either dip them in chocolate or dust them with unsweetened cocoa for a delicious gift (for anyone, including yourself!).
Shared with Wellness Weekends and Gluten Free Fridays
Coconut Banana Truffle Ganache
Adapted from Specialty Cake Creations
Makes enough for 24 truffles
7 oz bittersweet chocolate (I favour 70%), chopped
5 tbsp full fat coconut milk
1 medium, over ripe banana, mashed completely smooth (or pureed in a food processor)
pinch sea salt
- Combine the chocolate and coconut milk in a medium, microwave safe bowl and melt until smooth, being careful not to scorch the chocolate.
- Add the mashed banana and salt and mix well with a spatula until thoroughly incorporated.
- Scrape into a loaf pan and smooth.
- Cover surface directly with plastic wrap and refrigerate at least 1 hour, up to 2 days.
- Scoop teaspoon-sized balls of the ganache and either immediately coat in unsweetened cocoa or chill before dipping in melted chocolate.
Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 8.8 mg
Total Carbs: 6.4 g
Dietary Fiber: 0.2 g
Protein: 0.8 g