Chocolate truffles
with banana ganache


  1. Melt ¾ dark chocolate at bain marie until it reaches 52 °C. Take
    it off the heat right after it
    reaches the temperature. Add the
    rest of the chocolate and blend well until it is melted.
  2. Immediately start covering the walls of the molds with the melted chocolate, taking care of
    reaching the bottom and the margin of the walls. Let it cool
    for 30 min.
  3. Banana Ganache:
    • Combine the dark chocolate with the cream, and heat until
      the chocolate melts.
    • Bring the honey and butter to
      a boil.
    • Add the Banana Flakes and mix.
      Keep cooking for a few minutes.
    • Add the mixture of chocolate
      to the butter and honey and mix them.
    • Allow the ganache to cool
      down before filling.
  4. Put the Banana ganache inside the molds with a teaspoon. Fill ¾ of
    the molds.
  5. Cover the molds with the rest of
    the dark chocolate. Be carful to
    cover all the margins and not mix
    the banana ganache with the
  6. Leave for an hour at room
    temperature. Then chill it in the
    fridge until the next day.
  7. Carefully take all the truffles out
    of the molds and store them.



  • Dark chocolate 53.92%
  • Honey 9.91%
  • Butter 1.98%
  • Banana flakes 14.87%
  • Dark Chocolate 7.90%
  • Cream 11.43%