Truffle Shuffle!

I have officially claimed truffles as my new obsession!! I have even looked into getting a truffle mold to shape perfect shells, but they are a bit too expensive for my college budget!! Today, I just have to share one of my all time favorite and most successful truffle recipes! These truffles are so fab even my, picky critic, sweet heart loved them!! Now without further ado, I bring to you... 

Banana Split Truffles

 

        Better Than Ice Cream... 
 
Ingredients

2 bags Ghirardelli White Chocolate Chips

1 bag Ghirardelli Milk Chocolate Chips

1/2 large Ripe Banana

1/3 cup Heavy Cream 

1 tsp. of Banana Extract

Sprinkles

Red M&M's (Cherry on Top) 

How to Make Them

1. In a small saucepan bring your cream to a simmer, but do not bring it to a full boil!

2. While your cream is warming up, blend the banana in a food processor until it is liquefied. Slowly add 2 cups of your yummy white chocolate chips and process until they are finely chopped. Watch out for clumping, if necessary, stop your food processor and even out the mixture.

3. Once cream is simmering & with the processor running, slowly stream the cream down your food processor chute. Allow processor to run and the chocolate chips to melt. Your delicious made ganache should be smooth and free of lumps. 

4.  Pour your ganache into a nice size bowl and whisk in banana extract. Cover your ganache with saran wrap and refrigerate for 3-4hrs. (while you're waiting, feel free to comment and share your favorite truffle recipes!) 

5. Once the ganache is nice and firm coat your hands and work space with powdered sugar. Scoop ganache into 1-1/2 balls, using cookie scoop or melon baller. With powdered sugar coated hands form the ganache into perfect balls. Arrange your rolled ganache balls on a cookie sheet and return to the refrigerator while you melt your chocolate. 

6. Melt your remaining white chocolate chips as directed on the bag. Be sure to follow the instructions carefully, taking extra care not to burn your chocolate ! 

7. Using a small/medium skewer, insert it into the center of your ganache ball, use cation not to pierce all the way through your truffle. Fully dip your truffle into your smooth melted chocolate until truffle is fully coated ! Remove from skewer and allow white chocolate to dry on your cookie sheet. Repeat with remaining ganache.

8. Melt 1/2 bag of your MILK chocolate chips as directed on the package. You will want to bring your chocolate to a really smooth runny consistency. With a small spoon, dollop the milk chocolate on top of each truffle allowing the chocolate to run down the sides as show in my picture below. While the milk chocolate on top is still wet, apply sprinkles and your candy top!

9. Enjoy !! 

Makes 20-25 Truffles

Store in an airtight container, in your fridge, for up to a week ... I like to serve them chilled