(Bacon) Bourbon Truffles

Posted: February 24th, 2010 | Author: | Filed under: Dairy-free, Dessert, Vegan, Vegetarian | Tags: , , | No Comments »


Photo by Edrabbit

I know, I know, it’s a little late, but these rich treats are a perfect Valentine’s day gift. Bookmark this for next year! I made these for my sweetie this year. I made half of them with bacon and half of them without. Both versions are delicious, it just depends on how much you love bacon. They’re dairy free, and if you leave out the bacon they’re vegan!

(Bacon) Bourbon Truffles

Adapted from Williams-Sonoma

INGREDIENTS

For the filling:
1/4 cup soy milk (or heavy cream)
4 tablespoons dairy-free margarine, like Earth Balance (butter works too, if you aren’t vegan) (Note: replacing part of this with bacon grease would be good if you really like bacon!)
12 oz semisweet chocolate (I like Guittard chocolate chips, which are vegan)
1/4 cup bourbon (I used Bulleit)
4 pieces of bacon
Cocoa powder, for rolling

For the coating:
12 oz. semisweet chocolate (again, Guittard chocolate chips are great)

DIRECTIONS

  1. Cut bacon into bits and cook it in a frying pan. Allow to drain on paper towels.
  2. In a heavy saucepan, combine the soy milk and margarine over medium-low heat. Stir until the margarine melts and the soy milk simmers. Remove from heat and add 12 oz. chocolate and stir until melted and smooth. A whisk is helpful here. Pour in the bourbon and bacon bits and mix thoroughly. Pour into a bowl. Cover and freeze until just firm enough to mound in a spoon, about 40 minutes.
  3. Line the bottom of a baking sheet with aluminum foil. Scoop out the filling by tablespoonfuls, spacing them evenly. Roll them into rough balls. This will be messy, and they don’t have to be perfect-looking. Cover and return to the freezer for 30 minutes.
  4. Pour cocoa powder onto a plate. Roll chocolate balls in cocoa powder to coat evenly. Re-roll balls to even them out — the cocoa powder will help them not melt and stick to your hands. They should look more like actual spheres now.
  5. Return truffles to the foil-lined baking sheet, cover, and put in the freezer while you prepare the coating.
  6. To make the coating, melt 12 oz. of chocolate in a double boiler until it’s smooth. Remove from heat.
  7. Re-roll truffles between your palms to remove any loose cocoa. Gently drop one truffle ball into the melted chocolate coating, tilting the pan if necessary to coat the ball completely. Slip a fork under the truffle, lift it from the chocolate, and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using a knife, gently slide the truffle off the fork onto the foil-lined baking sheet. Repeat with the remaining truffles.
  8. Refrigerate, uncovered, until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 3 weeks.

Rum Balls

Posted: December 14th, 2009 | Author: | Filed under: Cookies, Dairy-free, Dessert, Vegan, Vegetarian | Tags: , , , | 8 Comments »

Rum balls - the final product

This is another Lynch family classic recipe. I’ve been making these with my mom for as long as I can remember. Be warned: since these aren’t baked, they remain slightly alcoholic. However, the amount of alcohol in a single rum ball is pretty minor so you don’t need to worry about getting drunk unless you eat a whole batch (in which case you probably have other problems to worry about, like a stomachache!). I don’t know where the recipe originates, but I think it’s one of those 1960’s recipes that was passed around between housewives. I have at least one other friend who grew up making these.

The funny thing is, these decadent confections can easily be made vegan, with a little attention to ingredient lists. Make sure that your chocolate chips have no dairy (Guittard is my favorite) and look for generic brand Nilla wafers that don’t contain any eggs or dairy. The brand I use, Valu Time (!) is actually far “better” for you than name-brand Nilla Wafers. The name brand version contains all kinds of hydrogenated oils and high fructose corn syrup, whereas Valu Time is mostly real sugar and non-hydrogenated oils. And they leave out the dairy products too (name brand Nillas have whey in them).

You can make these with bourbon instead of rum if you wish. I’ve never done it (the family tradition is to use rum) but I bet it’s delicious!

Rum Balls

INGREDIENTS

6 oz. semisweet chocolate chips (vegan)
3 tablespoons light corn syrup
1/2 cup rum or bourbon
2 1/2 cups crushed Nilla wafers (approx. 1 12-oz. box) (real Nillas are not vegan, but sometimes the generic brands are)
1/2 cup powdered sugar, plus more for rolling
1 cup chopped nuts (walnuts or pecans)

Ingredients for rum balls

DIRECTIONS

  1. Crush Nilla wafers in a food processor, blender, or by putting them in a bag and rolling them with a rolling pin. Chop nuts, if they’re not pre-cut.
  2. Mix nuts, powdered sugar, and crushed Nilla wafers in a large mixing bowl.
  3. Melt chocolate chips and corn syrup in a double boiler.
  4. Pour melted chocolate mixture over the Nilla wafer mixture. Add rum and mix well.
  5. Let stand 1/2 hour at room temp for 30 minutes. Do not skip this step! It gives the rum time to soak into the Nilla wafer crumbs.
  6. Roll dough into balls and coat with powdered sugar. Store in an airtight container.

Rum balls marinating


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