Banana Chocolate Truffles

• 6 ounces, weight Chocolate (I Used A Mix Of Dark+milk Chocolate)
• 1/4 cups Sweetened, Condensed Milk
• 1/3 cups Mashed Banana (for 1/3 Cup You'll Need About Half A Banana)
• 8 ounces, weight Dark Chocolate Coating
• 1 teaspoon Shortening

1. 1. Line a small loaf pan (8x4 inch) with foil or plastic wrap. Place chopped chocolate and sweetened condensed milk in the bowl on top of a double-boiler (with simmering water in the bottom).
2. 2. Heat while stirring occasionally until chocolate is melted and mixture is combined. Stir in mashed banana or blend chocolate and banana in a food processor for a really smooth texture.
3. 3. Pour into prepared pan and cover the top with plastic wrap. Refrigerate at least 4 hours or overnight.
4. 4. Once set, lift the chocolate from the pan and cut into 25-30 squares. Roll each square of chocolate into a ball, set them on a tray and refrigerate until ready to use.
5. 5. Melt the coating chocolate in the top of a double-boiler (or in the microwave). Add a little shortening to thin the chocolate if necessary.
6. 6. Using a fork (or dipping tool or spoon) dip the truffle balls into the melted chocolate and tap off excess. Place on a wax paper lined baking sheet.
7. 7. Store in the fridge in a covered container.
8. Recipe adapted from loveandoliveoil.com.

weight chocolate, ubc, banana, chocolate coating, shortening

Taken from tastykitchen.com/recipes/desserts/banana-chocolate-truffles/ (may not work)