Banana Chocolate Truffles

1. Line a small loaf pan (8×4 inch) with foil or plastic wrap. Place chopped chocolate and sweetened condensed milk in the bowl on top of a double-boiler (with simmering water in the bottom).
2. Heat while stirring occasionally until chocolate is melted and mixture is combined. Stir in mashed banana or blend chocolate and banana in a food processor for a really smooth texture.
3. Pour into prepared pan and cover the top with plastic wrap. Refrigerate at least 4 hours or overnight.
4. Once set, lift the chocolate from the pan and cut into 25-30 squares. Roll each square of chocolate into a ball, set them on a tray and refrigerate until ready to use.
5. Melt the coating chocolate in the top of a double-boiler (or in the microwave). Add a little shortening to thin the chocolate if necessary.
6. Using a fork (or dipping tool or spoon) dip the truffle balls into the melted chocolate and tap off excess. Place on a wax paper lined baking sheet.
7. Store in the fridge in a covered container.

Recipe adapted from loveandoliveoil.com.