Recipe by Janet Gill, Canton, Ohio
First place and Best of Show, Candy (Truffles), 2019
Baking temperature: n/a
Baking time: n/a
- ½ of a large ripe banana
- 2 cups white chocolate chips
- ⅓ cup heavy cream
- ⅓ cup finely chopped candied pineapple
- ⅓ cup finely chopped freeze-dried strawberries
- 12 oz. white chocolate candy coating or melting wafers
- 4 oz. dark chocolate candy coating or melting wafers
- 1-2 tbsp. vegetable oil
- Small round red candies
- Puree banana in food processor, stopping frequently to scrape sides of bowl. Add white chocolate chips and process until the chips are in small pieces, once again stopping frequently to scrape sides of bowl.
- Heat the cream in a small saucepan just until it simmers and forms small bubbles around edges of the pan. Do not boil. When it is ready, with food processor on, slowly pour the hot cream in a stream into the feed tube of the processor. Process until all the chips are melted and the ganache is smooth.
- Pour mixture into a bowl. Stir in the chopped pineapple and strawberries. Cover with plastic wrap and chill until firm enough to scoop and roll into balls.
- Roll into balls the size of approximately 2 tsp. (a #60 cookie scoop is about the right size), and place on wax paper, parchment paper or foil- lined cookie sheets. If candy is very soft, refrigerate to firm it up before dipping.
- Melt white chocolate coating according to directions of the product. Dip and coat the candies, place on the paper lined trays. Allow white coating to fully dry before decorating.
- Melt the dark chocolate. Add enough oil to make it thin enough to drizzle down the sides of the truffles. Place a small spoonful of chocolate on top of a truffle, and the edge of the spoon, nudge the chocolate down the sides to look like dripping chocolate sauce. Top with some sprinkles and the red candy “cherries” before chocolate hardens.