Peanut Butter And Banana Chocolate Truffles Recipes

PEANUT BUTTER AND BANANA CHOCOLATE TRUFFLES

Peanut Butter and Banana Chocolate Truffles image

This is my own recipe...tried on family and friends and all gave their approval! Try them out, they're absolutely delicious!

Provided by Nicki

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 3h50m

Yield 24

Number Of Ingredients 5

Ingredients

12 ounces semisweet chocolate
1 banana, mashed
⅓ cup heavy whipping cream
2 tablespoons peanut butter
¼ cup sifted confectioners' sugar, or as needed

Steps:

Mix chocolate, banana, cream, and peanut butter together in a saucepan over medium heat; cook and stir mixture until melted (it may be partially lumpy due to peanut butter), 5 to 10 minutes. Pour mixture into a bowl and refrigerate until firm, 2 1/2 to 3 hours.
Scoop chocolate mixture with a melon baller and roll into 1-inch balls. Place confectioners' sugar in a shallow bowl; coat truffles with confectioners' sugar and refrigerate until firm, 1 to 2 more hours.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 10.8 g, Cholesterol 4.5 mg, Fat 6.4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 7.5 mg, Sugar 9 g

CHOCOLATE PEANUT BUTTER TRUFFLES

Chocolate Peanut Butter Truffles image

Provided by Food Network

Categories dessert

Yield 30 to 50

Number Of Ingredients 8

Ingredients

1 cup heavy cream (preferably not ultra pasteurized)
3/4 cup smooth peanut butter (commercially prepared)
24 ounces semisweet chocolate, melted
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
'Goobers' for truffle center, optional
1/2 cup Dutch processed unsweetened cocoa powder
1/2 to 1 cup finely ground cocktail peanuts (optional)

Steps:

To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.

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