Tuesday, December 30, 2014

Bananas Foster Truffles

I know - I'm bombarding you with chocolatey, decadent things these days. What can I say - the season sparks the "naughty" side of life and it's not just me, either! Over the two weeks of the holidays, we've seen two panettones, seven (+) boxes of chocolates (I lost count), one chocolate layer cake, a mincemeat pie and more cookies than I can imagine! I figure that this is all well and good, though, since after school and work start back full time we have to resign ourselves to normalcy yet again. For now, we have chocolate, good booze and good times.

I can't leave the decadence of chocolate on its own alone - oh, no. If I'm going to be a party to furthering the belly-busting gluttony of the season, I'm going to do it all the way, adding a couple vices to the list. These truffles are deceivingly simple on the surface - chocolate and cocoa, with a little glimmer of edible gold - but upon biting into one you discover the rich, butter-caramelized banana base livened up with no small glug of spiced rum. If you make the base this morning, you'll have perfectly creamy, dredgeable balls of ganache tomorrow night without the need for stress, running to the store or undue fuss. These are just sweet enough to be satisfying on an after-dinner dessert tray, as well as being gluten and nut-free, easily dairy free (use Earth Balance or another vegan "butter" and coconut or rice milk chocolate). More than that, they're a definite showstopper for the adults-only crowd that cries

"Adieu 2014! Laissez les bons temps rouler!"

Bananas Foster Truffles

Bananas Foster Truffles
Makes ~40
6 oz chopped couverture milk chocolate
3 oz chopped couverture semisweet chocolate
¼ cup salted butter
¼ cup sugar
2 medium ripe bananas, roughly mashed
2 tbsp spiced rum
1 tbsp unsweetened cocoa
½ cup cocoa powder, for dusting
edible glitter and sugar dragees, as desired
  1. Combine chocolates in a bowl and set aside.
  2. In a saucepan, combine butter and sugar. Bring to a boil.
  3. Cook mixture for 2 minutes, until beginning to turn golden, then add the bananas and cook, stirring frequently, for 5 minutes.
  4. Stir in rum and cook 1 minute.
  5. Remove from heat, stir in cocoa and let sit 1 minute.
  6. Pour banana mixture over the chocolates in the bowl and stir gently until melted and combined.
  7. Place in the fridge and chill overnight, until firm.
  8. Roll into balls and dredge in cocoa. Decorate with glitter or dragees as desired.
Amount Per Serving
Calories: 56.0
Total Fat: 3.2 g
Cholesterol: 4.1 mg
Sodium: 12.2 mg
Total Carbs: 7.0 g
Dietary Fiber: 0.7 g
Protein: 0.6 g