Banana Pudding Truffles

These Banana Pudding Truffles are deliciously sweet, with a powerful banana flavor. They taste just like a perfect banana pudding coated in white chocolate.

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I made these truffles this past weekend for the Georgia Tech vs FSU game. Go Jackets!! We had a couple people over to watch the game, and I realized I hadn't posted in a while. (Things have been pretty busy lately with the approaching arrival of Baby Girl Mark #2.) So of course, I wanted to do some baking.
They are very easy and straight-forward to make. Not many ingredients are required, and they don't take very long either.
Place the vanilla wafers into a food processor. Pulse until the wafers are fully crushed into small crumbs.
Mash the bananas. Elayne had a lot of fun helping me with this part. She was a master banana masher 😊
Add the softened cream cheese and mashed bananas to the food processor. Pulse til the ingredients are fully combined and a creamy batter is formed.

Scoop out the batter into small balls, about 1-1½ inches in diameter. I used a cookie scoop for this. But if you don’t have one, you can use a normal spoon. Elayne tried really hard to help with this part. The cookie scoop is a little difficult for a toddler’s small hands. Once scooped, place the truffle balls on a sheet of wax paper on a baking sheet. The wax paper prevents them from sticking.

Place the truffle balls in the freezer to get firm. While they are freezing, melt the white chocolate on the stove using a double boiler. I highly recommend using a double boiler because it keeps the chocolate hot, so that it doesn't get clumpy. But, if you don't have a double boiler, you can place the chocolate in the microwave to melt. You just may need to melt it several times when it starts to cool and harden again.
Once the chocolate is melted and the truffles are frozen, dip the truffles into the melted chocolate to fully coat them. Place them back on the wax paper, and top with a piece of banana chip. Place the coated truffles in the fridge to allow the chocolate to set.

I also made an apple tart, but it didn’t turn out quite as well as I had hoped. I’m going to work to improve it and hopefully post about it in a week or two.


Banana Pudding Truffles

Yield: 25-30 truffles

Ingredients

  • 11 oz vanilla wafers
  • 8 oz cream cheese, softened
  • 10-15 banana chips, broken into pieces
  • 2 ripe bananas
  • 24 oz white melting chocolate

Directions

  1. Place vanilla wafers in a food processor; pulse til fully crushed into crumbs.
  2. Mash bananas. Add cream cheese & bananas to food processor. Pulse til combined & batter forms.
  3. Using a cookie scoop, scoop batter into small balls, about 1-1½ inches in diameter. Place on wax paper on a baking sheet.
  4. Freeze 15-20 minutes.
  5. While truffles are in the freezer, melt white chocolate in a double boiler.
  6. Once fully melted, dip frozen truffle balls in chocolate to fully coat. Top w/ a piece of banana chip.
  7. Place truffles in fridge til chocolate is set.

Notes

  1. Store leftover truffles in fridge.

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