Brazilian Banana Peel Chocolate Truffles
A clever zero-waste twist on Brazil's beloved brigadeiro, turning banana peels into silky, chocolatey bites you'll never guess came from scraps. Budget-friendly and surprisingly indulgent, this recipe makes 30 pieces perfect for parties or cake filling.
🛒 Ingredients
30 servings
- 10 well-washed banana peels
- 4 cups (1 liter) water
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 2 cups sweetened cocoa powder
- 2 cups whole milk
- 1 cup powdered milk
- 2 tablespoons unsalted butter
- 5 whole cloves
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Directions
- 1
Wash banana peels thoroughly and chop into pieces. Add to a saucepan with water, sugar, and whole cloves. Cook over medium heat for about 20 minutes until very tender, keeping roughly 1.2 liters of liquid in the pan. Discard the cloves.
- 2
Let the peels cool slightly, then transfer to a blender along with the cooking liquid. Add flour, cocoa powder, powdered milk, and whole milk. Blend until completely smooth with no lumps.
- 3
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the batter thickens and pulls cleanly away from the sides of the pan (15–20 minutes). Stir in butter until fully incorporated.
- 4
Remove from heat and let cool completely at room temperature.
- 5
With lightly buttered hands, roll into small balls and coat in cocoa powder, chocolate sprinkles, or shredded coconut. Alternatively, use as a rich chocolate filling for layer cakes.
💡 Chef's Tip
The riper the bananas, the sweeter and smoother the result. Store in an airtight container in the fridge for up to 5 days.
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