Chocolate Bourbon Caramel Truffles - a rich and impressive dessert that is easy and quick to make - perfect for any party spread!
Chocolate Bourbon Caramel Truffles
This weekend we saw the movie Lincoln. It was fantastic, even if it was a good fifty minutes over my ideal movie time.
I am kind of a history nerd.
Back in high school AP U.S. History class, when I wasn't eye rolling over my boyfriend saying my new hairstyle made me look like Sigourney Weaver (he meant it as a compliment - all I could see was Alien), I was soaking up every detail about historical figures like President Lincoln.
One detail I always remember - Lincoln's supposed great sense of humor.
This movie showcases that sense of humor and storytelling, among other things. Daniel Day-Lewis was excellent (when asked in an interview how he found Lincoln's voice, he answered with "you don't know what he sounded like either...").
Seems he shares that humor.
There were several times through the movie when Jason and I turned to each other and smiled with the choices in actors - Sally Field as Mary Todd, Tommy Lee Jones as Thaddeus Stevens and an awesome James Spader in a delightful political operative role.
I won't say any more, but Spader has a great line when he first meets Lincoln, and Lincoln has a great response.
These truffles are incredibly decadent - rich chocolate and smooth date caramel with a perfect hint of bourbon. Sometime this week I will be making somewhere around eleventeen batches of these, to include with holiday gifts and cookie plates.
...and a batch for us to enjoy at the movies.
Chocolate Bourbon Caramel Truffles
inspired by Bourbon-Caramel Truffles
dairy, soy, and gluten free, vegan
YIELD: 20 truffles
INGREDIENTS:
6 large Medjool dates, pitted
3 tablespoons bourbon
3 tablespoons water
1 tablespoon vanilla paste
5 ounces dark chocolate, chopped
unsweetened cocoa powder, for dusting
INSTRUCTIONS:
In saucepan over medium heat, combine pitted Medjool dates with bourbon. As the dates warm, continually stir with bourbon and mash into a paste, adding water by the tablespoon as needed until a smooth paste forms.
Reduce heat to low, add vanilla and chopped chocolate and stir until chocolate melts to a smooth consistency.
Let chocolate date mixture cool, transfer to covered container and refrigerate several hours to overnight.
Once cool, spoon small amounts and roll into balls, just under one inch in size. Roll through cocoa powder, return to refrigerator to cool.
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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days - sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers - well, one drummer - and travel.
printable Chocolate Bourbon Caramel Truffles recipe:
Chocolate Bourbon Caramel Truffles
Chocolate Bourbon Caramel Truffles - a rich and impressive dessert that is easy and quick to make - perfect for any party spread!
Ingredients
- 6 large Medjool dates, pitted
- 3 tablespoons bourbon
- 3 tablespoons water
- 1 tablespoon vanilla paste
- 5 ounces dark chocolate, chopped
- unsweetened cocoa powder, for dusting
Instructions
- In saucepan over medium heat, combine pitted Medjool dates with bourbon. As the dates warm, continually stir with bourbon and mash into a paste, adding water by the tablespoon as needed until a smooth paste forms.
- Reduce heat to low, add vanilla and chopped chocolate and stir until chocolate melts to a smooth consistency.
- Let chocolate date mixture cool, transfer to covered container and refrigerate several hours to overnight.
- Once cool, spoon small amounts and roll into balls, just under one inch in size. Roll through cocoa powder, return to refrigerator to cool.
Nutrition Information:
Yield:
10Serving Size:
2 trufflesAmount Per Serving: Calories: 80
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Michelle | A Dish of Daily Life says
Truffles are on my to-do list this year...I've never made them before! These sound amazing!
allie @ Through Her Looking Glass says
Delicious!!!! I would love a stash of these in my pantry for my sweet tooth.
Terri Cole says
I have a big tub of the smaller Deglet noor dates. If I sub them for the Medjool, how many do I use? Approximately double the amount? Thanks in advance!
Dani says
Hi
I am planning on trying these today. I want to use cacao powder instead of cocoa and a cacao bar instead of dark chocolate. Do you think it will turn out as good being the less processed form of chocolate?
Thanks
Kristina Sloggett says
hi Dani, SORRY I am just seeing this now - I have not made these with cacao, so I am unsure how the result will taste; it may require a few more dates for sweetener is my only thought, I would probably try it! please let me know if you do?
marlyse says
I have used raw cacao & processed cocoa interchangeably & have not noticed any difference in sweetness. If anything, it seems the raw cacao is less bitter.
Mandy says
I made these yesterday. They. were. AWESOME. I did make a couple of changes. I didn't have vanilla paste so I used extract. I also didn't have bourbon, so I used imitation brandy flavoring. They turned out absolutely amazing and were surprisingly easy to make. I'm going to make several batches for Thanksgiving and try a few variations, like rolling them in powdered sugar or cinnamon sugar or using different flavorings. Thanks for a great recipe!
Kristina Sloggett says
you are so welcome Mandy, glad you enjoyed! happy holidays!
Mandy says
Made two more batches tonight - almond and rum. I also have orange, peppermint, and brandy too, so I'll make three more batches before Thanksgiving. I tried the powdered sugar and cinnamon sugar and I definitely like powdered sugar the best. But they're all great. This recipe is so adaptable and tasty!
Kristina Sloggett says
look at you go!! so happy you are loving these, and you sure are getting creative - all of those variations sound SO GOOD!
cheers - happy Thanksgiving!
marlyse says
What is vanilla paste?? The recipe looks & sounds delicious. I would like to make them.
Kristina Sloggett says
hi Marlyse - vanilla paste is a thicker form of vanilla - if you cannot find it you can substitute the same amount of vanilla extract. enjoy!
marlyse says
Thank you Kristina. Appreciate that.
Kimberly from The Hungry Goddess says
I love bourbon - add chocolate and caramel and I am an addict! THANK YOU!
Kristina Sloggett says
I know... these are a favorite around here... I make a big batch and keep them in the freezer. they defrost very quickly!