Chocolate and banana truffles (no bake)

Chocolate and banana truffles have all the taste of traditional chocolate truffles but are made using mashed banana instead of cream. This chocolate truffle recipe is easy to follow and is simple enough to get children involved. The truffles make a great gift for family or friends as well as being a treat to enjoy yourself. The quantities in the recipe below are sufficient to make around ten to twelve truffles.

Ingredients for chocolate and banana truffles

• 150g good quality dark chocolate (ideally minimum 70% cocoa content)
• 1 large banana
• 1 teaspoon vanilla extract or vanilla essence
• 1 dessertspoon runny honey
• A few extra squares of cake chocolate, grated, to coat the truffles

Equipment needed to make chocolate and banana truffles

• Small plastic bowl to melt the chocolate
• Large baking bowl
• Fork
• Knife
• 2 teaspoons
• Dessertspoon
• Cereal sized bowl for the grated chocolate
• Large plate

How to make chocolate and banana truffles

Start by melting the chocolate (150g chocolate), either using the appropriate setting on a microwave or by placing in a bowl of hot water over a gentle heat, being careful not to overheat. Stir with a knife to ensure all solids are melted.

While the chocolate is melting, mash the banana in the large bowl using a fork. Add 1 teaspoon vanilla extract (or vanilla essence) and 1 dessertspoon runny honey to the mashed banana and mix together.

Add the melted chocolate to the banana mixture and stir until thoroughly combined to form the truffle mixture.

Place the truffle mixture in the fridge for about an hour or so until the mixture has partially set. Check by trying to scoop with a spoon. If the truffle mixture is solid enough to shape then it is ready to proceed to the next stage.

Place the grated chocolate in a bowl. Take a teaspoon of the truffle mixture and roll into a ball using your hands, and then roll in the grated chocolate until it is fully coated. Repeat with the remainder of the mixture and then store in the fridge until ready to enjoy.

Tips

1. Use a good quality dark chocolate which is suitable for melting. The higher the cocoa content the better.
2. Heat the spoon in hot water before measuring the honey so that the honey slides easily off the spoon.
3. Use a ripe banana rather than one which is underripe or overripe.
4. The quantities above will make around ten to twelve truffles, but clearly this will vary depending on the size of the banana and the size of the truffles.
5. Store the truffles in the fridge. They will keep for up to 5 days.
6. As a variation, some of the truffles could be coated in chopped nuts or cocoa powder.