Banana cake truffles
These one bite wonders make the perfect TV snack.
- 3/4 cup toasted macadamia nuts
- 100ml thickened cream
- 200g dark chocolate, chopped
- 600g milk chocolate, melted
- gold cachous and pearl sugar, to decorate
- Banana cake
- 125g butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 3 large Cavendish Bananas, mashed (11/2 cups)
- 1/2 cup sour cream
- 2 cups self-raising flour, sifted
For the banana cake. Preheat oven to 180°C fan forced. Grease and line 6cm deep, 10cmx21cm (base) loaf pan.
Beat the butter and sugar with an electric mixer until pale. Add the eggs, 1 at a time, beating well after each addition. Stir in the banana then sour cream. Fold in the flour. Spoon into the prepared pan and smooth the surface. Bake for 50 minutes or until skewer inserted in the centre comes out clean. Set aside for 10 minutes before turning onto a wire rack to cool completely.
Break the banana cake into pieces and place in a food processor, in batches if necessary. Pulse to fine crumbs. Transfer to a bowl. Process macadamia nuts until finely chopped, stir into banana cake crumbs.
Combine the cream and dark chocolate in a microwave-safe bowl. Microwave in 1 minute bursts on High/100%, stirring with a metal spoon until melted and smooth. Add to banana cake mixture, mix until well combined. Using heaped tablespoon, roll into balls. Place onto a tray and refrigerate 1 hour or until firm.
Dip balls one at a time into milk chocolate to coat. Place onto a lined tray. Sprinkle with cachous or pear sugar. Refrigerate until set. Serve.
Tip: Truffles will keep 3 weeks in an airtight container in the fridge.
Tip: To make for kids snack, replace the macadamia nuts with finely chopped dried fruit & instead of dipping in chocolate, drizzle with a little chocolate and sprinkle with hundreds and thousands.