Ingredients
Equipment
Method
- In a microwave-safe bowl, melt the dark chocolate in 30-second increments, stirring in between until smooth. Set aside to cool slightly.
- In a mixing bowl, combine the mashed bananas, condensed milk, and vanilla extract. Stir until well blended.
- Add the cooled melted chocolate to the banana mixture and combine thoroughly.
- Gradually fold in the graham cracker crumbs until the mixture holds together and is firm enough to shape.
- Chill the mixture in the refrigerator for about 15 minutes to make it easier to handle.
- Using a small cookie scoop or your hands, portion out the mixture and roll it into mini balls (about 2.5 cm in diameter).
- Place the formed truffles on a baking tray lined with parchment paper.
- Once all the truffles are formed, roll them in chocolate chips or any other desired toppings, like chopped nuts or shredded coconut.
- Refrigerate the truffles for an additional 15 minutes before serving. They should be firm to the touch but still soft inside.
Nutrition
Notes
These Mini Banana Chocolate Truffles are super versatile—you can swap the banana for other fruits like ripe avocados for a different flavor profile! If you're aiming for a vegan option, consider using coconut cream in place of condensed milk. They store nicely in an airtight container in the refrigerator for up to a week, or you can freeze them for longer storage. Enjoy experimenting with the toppings to make your truffles uniquely yours!