Banana Pudding Truffles (Print Version)
# Ingredients:
→ Truffle Base
01 -
11 ounces vanilla wafers
02 -
8 ounces cream cheese, softened
03 -
2 ripe bananas, mashed
→ Coating & Decoration
04 -
8 ounces white chocolate
05 -
20 banana chips (for garnish)
# Instructions:
01 -
Place vanilla wafers in a food processor and pulse until they become fine crumbs.
02 -
Add the softened cream cheese and mashed ripe bananas to the food processor with the wafer crumbs.
03 -
Pulse until a stiff batter is formed, making sure all ingredients are well combined.
04 -
Scoop out the mixture and roll into small balls, approximately 1.5 inches in diameter.
05 -
Place the truffle balls in the freezer for 15 minutes to firm up before dipping.
06 -
While the balls are freezing, melt the white chocolate in a double boiler on the stovetop, stirring until smooth.
07 -
Once the balls are firm from freezing, dip them in the melted white chocolate and place on parchment paper.
08 -
Add a banana chip on top of each truffle while the chocolate is still soft.
09 -
Place the truffles back in the refrigerator until the chocolate coating is completely set.
10 -
Serve chilled. Store any leftover truffles in the refrigerator.
# Notes:
01 -
Banana Pudding is a classic Southern dessert that is loved by many, and these Banana Pudding truffles capture that special dessert all rolled into one bite!
02 -
These truffles must be stored in the refrigerator due to the cream cheese and banana content.
03 -
For the best flavor, use ripe bananas with some brown spots on the peel.