Banana Pudding Truffles
No-bake Banana Pudding Truffles is an easy to make shortcut solution when you're craving the classic banana pudding! Perfectly portable and pre-portioned for parties, gifts, or simply satisfying your sweet tooth.
Servings: 35 (1 inch) truffles
Calories: 60kcal
Ingredients
- 8 ounce block cream cheese softened to room temperature
- 2½ cups finely crushed vanilla wafers from an 11 ounce box
- ⅔ cup mashed ripe bananas approximately 2 medium sized bananas with some brown speckles but not overly ripe
- 20 ounce (2 10-ounce) bags white chocolate melting discs (Ghirardelli brand) melted according to package directions
- ½ cup crushed sweetened banana chips optional garnish
Instructions
- Line 2 large sheet trays with parchment paper and set aside.
- In a large mixing bowl beat, on medium-high speed using a hand-held mixer, the softened cream cheese for 1 minute or until smooth.8 ounce block cream cheese
- Add the finely crushed vanilla wafers and mashed banana to the bowl and mix on medium speed until all the ingredients are fully incorporated and no lumps remain. The mixture will be thick.2½ cups finely crushed vanilla wafers, ⅔ cup mashed ripe bananas
- Using a 1 ¼ inch (or 1 tablespoon) small cookie scoop, scoop out a leveled amount of banana pudding truffle mixture, roll into a smooth ball in the palm of your hand then place it onto one of the prepared sheet trays. Repeat until all the truffles are scooped and rolled.
- Place the tray of rolled banana pudding truffles into the freezer for 20-25 minutes or until very firm.
- Add the white chocolate melting discs to a medium bowl and heat in the microwave according to package directions. Stir the white chocolate until smooth.20 ounce (2 10-ounce) bags white chocolate melting discs (Ghirardelli brand)
- Remove the tray of banana pudding truffles from the freezer. Using a fork, gently lower a truffle into the melted white chocolate and roll to coat the entire truffle in the melted white chocolate. Lift the coated truffle, using the fork, and gently tap the fork on the edge of the bowl to allow any excess melted white chocolate to drip back into the bowl.
- Place the white chocolate coated banana pudding truffle onto the second prepared sheet tray and immediately sprinkle with crushed sweetened banana chips after dipping each truffle for garnish if desired. Repeat until all the banana pudding truffles are coated and garnished.½ cup crushed sweetened banana chips
- Place the tray of coated and garnished banana pudding truffles into the refrigerator for 5 minutes to allow the white chocolate coating to harden before transferring them to a platter to serve.
Notes
Storage :
- To Store: Store leftovers in an airtight container, in a single layer, in the refrigerator until ready to serve. Due to the banana and cream cheese in the filling they will keep for up to 3 days in the fridge before the filling starts to break down and moisture starts seeping into the white chocolate coating.
- To Freeze: You can store your truffles in the freezer for a firmer consistency.
- The best way to crush the vanilla wafers is to pulse them for 1-2 minutes with a good quality food processor. You want really fine crumbs to get the best texture of the filling.
- To coat the truffle balls, place each onto a fork and gently dip it into the melted chocolate. Turn to coat all the sides of the truffle, then gently lift the truffle, allowing any excess chocolate to drip back into the bowl. You can gently tap the fork on the edge of the bowl to help any excess chocolate drip back into the bowl.
Nutrition
Calories: 60kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 77mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 0.1mg