Ingredients
Scale
- 1/3 cup heavy cream
- 1/2 large very ripe banana
- 2 cups white chocolate chips
- 1 teaspoon banana extract (optional)
- 1 cup confectioners sugar
- 12 ounces white candy coating
- 4 ounces chocolate candy coating
- 2 tablespoons vegetable oil
- Sprinkles (optional)
- Red candies like M&Ms, jelly beans, or red hots (optional)
Instructions
- Place the heavy cream in a small saucepan over medium heat. Heat it until small bubbles form along the edges, but avoid boiling.
- In a food processor, blend the banana until smooth. Add the white chocolate chips and process until finely chopped.
- With the processor running, pour the hot cream into the banana and chocolate mixture in a thin stream. Continue processing until the ganache is smooth.
- If you don’t have a processor, mash the banana by hand and mix it with finely chopped white chocolate. Pour the hot cream over and whisk until smooth.
- Stir in the banana extract (if using). Transfer the ganache to a bowl, cover with cling wrap, and refrigerate for about 2 hours or until firm.
Notes
- Substitute dark or milk chocolate for the white chocolate for a richer flavor.
- Skip the banana extract if you prefer a milder banana taste.
- For a tropical twist, add a splash of coconut extract or toasted coconut to the ganache.
- Prep Time: 25 minutes
- Cook Time: 35 minutes