If you love banoffee pies, these banoffee chocolate truffles are likely to blow your mind! Packed full of flavour and textures, you may not be willing to share.
Anything banoffee will catch the eye of most people. Sweet nutty toffee, a hint of an oaty biscuit all held with banana. Let's be honest, "it's the closest fruit to not being a fruit"- NCIS.
With a caramel chocolate truffle base, a mixture of milk and dark chocolate really does help to balance the sweetness. If you're using banana liqueur you'll be in for a treat. It works so well with chocolates. Add to that a centre filled with toffee sauce and mouths begin to water.
Recipe
Ingredients: (Makes 28-32 truffles)
Ganache
125g caster sugar
1 tbsp glucose
200ml cream
60g salted butter
90g milk chocolate
90g dark chocolate
1 shot banana liqueur (optional)
2 bananas, small to medium sized, chopped up
6 digestive biscuits, crushed
50ml toffee sauce
Coating
125g milk chocolate
Method:
- Gently bring the sugar and glucose to a caramel in a heavy based saucepan.
- Once there's a deep caramel colour, deglaze with the cream and butter.
- Cook out until the caramel has fully dissolved into the cream mixture.
- Pour over the two types of chocolate and whisk until smooth. Leave to cool completely before continuing.
- Once cooled fully give the ganache a beat with the chopped banana to loosen the mixture and puree the banana into the mix. Stir in the banana liqueur if using.
- Add the crushed biscuits to the ganache and stir until fully combined. Leave to cool and firm up once more.
- Portion into sized balls. Make a dent in the centre almost all the way through and add a dollop of toffee sauce.
- Gently smooth over the sides to fully en capsule the sauce in the centre. Leave to cool in the fridge once more until set.
- Melt the chocolate for coating over a bain marie. Dip the truffles one by one until they are fully coated. Leave to set on a piece of baking parchment.
- Garnish if and how you please.
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