Wednesday, April 16, 2014

PALEO RYE WHISKEY TRUFFLES



I love rye whiskey. It's been a new thing of mine in the last year. Don't even get me started on whether its paleo. If you were a caveman, constantly fighting for your survival, and these beautiful boozy nuggets show up in your dwelling, would you turn them down? No. You would have yourself a chocolate happy hour. So shut up and enjoy this. 




Rye Whiskey Truffles
makes 1 dozen
1/2 cup pitted dates
1/4 cup rye whiskey or bourbon
1 cup dark (85%+) chocolate chips or chunks
1 teaspoon coffee grounds
1/2 teaspoon salt
1 tablespoon vanilla extract
unsweetened cocoa powder, for dusting 


Heat the dates and whiskey in a saucepan over medium heat. As the dates soften, mash them with a whisk. Whisk as best you can until you get a smooth(ish) paste. Add chocolate, coffee and salt and turn the heat to low. Whisk until the chocolate melts, adding more whiskey as needed. Remove from heat and stir in the vanilla extract. Whisk vigorously until the mixture is as smooth as possible. Move the mixture to a bowl and refrigerate for 4 hours. With a greased 1/2 ounce ice cream scoop, divide into truffles. Roll each into a ball and toss with cocoa powder. Store in an airtight container and refrigerate. 

The mixture doesn't have to be 100% smooth. It'll be dusted in cocoa, so you won't notice imperfections!

If you prefer whiskey, bourbon, rum or another spirit, you can certainly exchange it for the rye. 

These are some tasty treats!

Try rolling the truffles in toasted coconut, crushed pecans or pistachios instead of cocoa powder!
Guilty Pleasure song of the day: "In Da Club" 

1 comment:

  1. Oh, I love truffles and this mix might just become my favourite dessert.
    Thank you for this recipe!

    Eugen @ The Munch Ado Blog

    ReplyDelete

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