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“Thank You Very Much” Truffles


10 ounces dark or bittersweet chocolate (bar or chips)

⅓ cup heavy cream

¼ cup banana purée (about half a small banana, blended in a food processor)

2 tablespoons smooth peanut butter, melted (microwave for about 20 seconds)

2 tablespoons unsalted butter, softened 

1½ cups crushed, honey-roasted peanuts, for coating   


  1. In double boiler, set over simmering water, melt chocolate and stir until smooth.
  2. In small saucepan, heat cream just until small bubbles form on top. Whisk into melted chocolate to incorporate.
  3. Add banana purée, stir, then add melted peanut butter and butter. Whisk until homogenous and shiny, a dark ganache.
  4. Place plastic wrap directly over ganache to prevent skin from forming and rest overnight in refrigerator.
  5. Once set, use melon baller to scoop out ganache balls.
  6. Ensure hands are cool, and roll truffles to even rounds with palms.
  7. Place peanuts in bowl and roll truffles in nuts to evenly coat. Refrigerate.
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