Bananas Foster Truffle Cups

Today's recipe comes from

http://candy.about.com/od/chocolatetrufflerecipes

There are plethora of truffle recipes at this site.  It was difficult for me to decide on this one, but I will definitely be back there to get a couple more!

Bananas Foster Truffle Cups

"Decadent Bananas Foster Truffle Cups combine a cinnamon-spiked banana-chocolate ganache with rich butterscotch sauce. The filling is placed into an edible chocolate cup and topped with a caramelized banana disc.

This recipe calls for chocolate candy or dessert cups. These can be purchased at many liquor stores, specialty food stores, and some large markets.

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1 large banana, fully ripe
• 1/3 cup heavy cream
• 1/2 tsp cinnamon
• 2/3 cup butterscotch sauce, divided use
• 1 tbsp dark rum (optional)
• 16 chocolate dessert cups
• 1 tbsp butter

Preparation:

1. Place the cream in a small saucepan over medium heat. Heat it until small bubbles form all along the edges of the pan, but do not allow it to come to a full boil.

2. While the cream is heating, prepare the chocolate and banana mixture. If you have a food processor, cut the banana in half and place half of it in the food processor with the cinnamon. Turn the processor on and mix until the banana is liquidy.

3. Add the chocolate chips to the banana and process until the chocolate is in small pieces. The mixture will clump together, so stop the processor several times to scrape it down. Once the cream is simmering, with the processor on, carefully pour the hot cream in a small stream down into the bowl of the processor and let it run until the ganache is smooth and free of lumps.

4. If you do not have a food processor, this can be done in a mixer, or you can mash the banana by hand and add very finely chopped chocolate to it, stirring until well-combined. Pour the hot cream over the chocolate-banana mixture and whisk it until it is smooth. This method produces a ganache that tastes the same, but there might be small pieces of banana that are not incorporated.

5. Stir 1/3 cup of butterscotch sauce into the ganache and stir it until smooth. If you are using rum, now is the time to stir in one tablespoon of dark rum into the ganache as well. Allow the ganache to cool to room temperature.

6. Spoon a small amount of the remaining 1/3 cup of butterscotch sauce into each of the sixteen chocolate cups. Cover the sauce with a large spoonful of the banana-chocolate ganache, using enough ganache to come just to the top of the cups. Refrigerate the cups until the ganache is set, for at least three hours or overnight. The ganache will not become solid, but it will firm up enough to hold its shape when the cup is tilted.

7. Melt the butter in a small saucepan over medium heat. Slice the remaining half of the large banana into sixteen discs. Place the discs in the hot saucepan and cook them until they are golden brown, then use a fork to flip them over and cook them on the other side until they are nicely caramelized. Top each truffle cup with a caramelized banana disc and serve immediately.

8. Truffle cups can be stored, without the banana garnish, in the refrigerator in an airtight container for several days. The caramelized banana does not store well and should be added just before serving."

Oooh la la.....                                                        

.....I may just make these for dessert tomorrow!