10 ounces dark or bittersweet chocolate (bar or chips)
⅓ cup heavy cream
¼ cup banana purée (blended in a food processor)
2 tablespoons smooth peanut butter, melted
2 tablespoons Butter Olive Oil
1 tablespoon White Truffle Oil
1½ cups crushed, honey-roasted peanuts, for coating
In double boiler, set over simmering water, melt chocolate and stir until smooth.
In small saucepan, heat cream just until small bubbles form on top. Whisk into melted chocolate to incorporate.
Add banana purée, stir, then add melted peanut butter, Butter Olive Oil and White Truffle Oil. Whisk until homogenous and shiny, a dark ganache.
Place plastic wrap directly over ganache to prevent skin from forming and rest overnight in refrigerator.
Once set, use melon baller to scoop out ganache balls.
Ensure hands are cool, and roll truffles to even rounds with palms.
Place peanuts in bowl and roll truffles in nuts to evenly coat. Refrigerate.