Dark Chocolate & Banana White Chocolate Truffle & Rum Spiced Caramel Candies
I fell in love with my Rum Spiced Caramel (recipe here) a few years ago and this year I wanted to incorporate it into an amazing truffle. My mission was accomplished with this dark chocolate & banana white chocolate & rum spiced caramel truffle. This candy tastes like the best bite of banana chocolate chip bread that you will every taste in your life! May sound weird but it’s seriously delicious!
When I first made these I thought my kids would steer clear of them because I viewed them as a more sophisticated flavor profile that kids wouldn’t care for. However, I was totally wrong! My kids couldn’t get enough of them and they disappeared in a few hours!
Here’s how you make them!
Makes ~48 standard/small sized Truffles
For the caramel – Cut THIS RECIPE HERE in half
For the banana white chocolate truffle
3/4 Cup White Chocolate chips
2 Tablespoons Heavy whipping cream
1/2 teaspoon Banana Flavoring
For the Dark Chocolate outsides
1 Cup Dark Chocolate
Instructions
Make caramel and allow to cool on a sheet of parchment paper.
Place white chocolate chips in a bowl.
Microwave the cream until it’s steaming hot, about 45 seconds.
Pour cream over white chocolate chips and cover bowl.
Let sit for a few minutes or until the chocolate chips are melted. If the cream doesn’t melt the chocolate completely microwave for 30 second intervals until the chocolate and cream mixture is melted.
Add the banana flavoring and allow mixture to cool.
In another bowl, melt the dark chocolate in the microwave for 30 seconds at a time, stir after each interval until chocolate is melted. (usually takes between 1 minute to 1:30 total time, but do intervals or you will scorch your chocolate) It should have a nice shine to it.
Move dark chocolate into a plastic Ziploc bag and move chocolate around with your hands so the temperature drops, this will help temper your chocolate which gives it it’s shine and snap.
Once the chocolate is cooler but still soft enough to pipe, snip the end off the zip lock bag and pipe about 1/4 of the truffle mold full with dark chocolate.
Take a small piece of caramel and roll it into a ball.
Dip that ball in the white chocolate banana mixture and roll that into a ball again with the caramel inside.
Place that ball into the dark chocolate lined truffle mold and use the dark chocolate in the bag to cover the sides and back of the truffle with more dark chocolate. Tap the mold on the counter several times to ensure you get a bubble free and smooth truffle.
Place into the freezer for roughly 20 minutes or until the chocolate feels firm enough to remove from the molds.
They will store at room temperature or in a refrigerator.
This is what the insides look like. It is frozen in this picture so I could get a clear picture of the layers.
Dark Chocolate & Banana White Chocolate Truffle & Rum Spiced Caramel Candies
Ingredients
- ~3/4 cup Rum Spiced Caramel check out my website for that recipe.
- For the banana white chocolate truffle
- 3/4 cup white chocolate chips
- 2 Tablespoons Heavy Whipping Cream
- 1/2 teaspoon Banana Flavoring
- For the Dark Chocolate outsides
- 1 Cup Dark Chocolate
Instructions
- Make caramel and allow to cool on a sheet of parchment paper. Place white chocolate chips in a bowl. Microwave the cream until it's steaming hot, about 45 seconds. Pour cream over white chocolate chips and cover bowl. Let sit for a few minutes or until the chocolate chips are melted. If the cream doesn't melt the chocolate completely microwave for 30 second intervals until the chocolate and cream mixture is melted. Add the banana flavoring and allow mixture to cool. In another bowl, melt the dark chocolate in the microwave for 30 seconds at a time, stir after each interval until chocolate is melted. (ususally takes between 1 minute to 1:30 total time, but do intervals or you will scorch your chocolate) It should have a nice shine to it. Move dark chocolate into a plastic Ziploc bag and move chocolate around with your hands so the temperature drops, this will help temper your chocolate which gives it it's shine and snap. Once the chocolate is cooler but still soft enough to pipe, snip the end off the zip lock bag and pipe about 1/4 of the truffle mold full with dark chocolate. Take a small piece of caramel and roll it into a ball. Dip that ball in the white chocolate banana mixture and roll that into a ball again with the caramel inside. Place that ball into the dark chocolate lined truffle mold and use the dark chocolate in the bag to cover the sides and back of the truffle with more dark chocolate. Tap the mold on the counter several times to ensure you get a bubble free and smooth truffle. Place into the freezer for roughly 20 minutes or until the chocolate feels firm enough to remove from the molds. They will store at room temperature or in a refrigerator.