I took these to work one busy Saturday and everyone gobbled them up. I was calling them Salted Peanut Butter Banana Truffles, but that's a lot of words for some awesome lil balls, and this is more fun!
in stand mixer, blend bananas and peanut butter. Add powdered sugar. Mix well. It will still be kinda sticky
Using a small (1oz) cookie scoop, scoop balls 1 in apart onto parchment lined cookie sheets that fit in your freezer. Balls will spread slightly. Freeze for 2-3 hrs
Reshape balls by rolling between your palms. Replace onto parchment/cookie sheets, return to freezer for 24 hrs
BALLS MUST BE COMPLETELY FROZEN BEFORE DIPPING! IF NOT, THEY'LL MELT IN THE CHOCOLATE AND LEAVE BITS, RUINING THE SMOOTH FINISH OF THE CHOCOLATE!
Melt chocolate in double boiler.
WORK QUICKLY AND IN SMALL BATCHES, LEAVING MOST BALLS IN THE FREEZER TIL READY FOR THEM
Use a toothpick to gently pick one ball and dip into chocolate, using a spoon to cover top. Gently jiggle the ball to assist excess chocolate to drip off. (too much, and it'll pool below the ball) Place on another parchment/cookie sheet. Sprinkle a small amount of kosher salt. Leave the toothpick in while you dip/sprinkle the next ball
Back to the ball before, gently twist the toothpick out. With clean end of toothpick (or fresh one) take a small dab of melted chocolate and seal the hole. Sprinkle more salt if you like
*IF YOU DONT SEAL IT, THE FILLING WILL "WORM" ITS WAY OUT!
Repeat steps 7-8 til all balls are coated
Once the chocolate is set, transfer balls into sealable container. Place in fridge for 2-3 hrs