Description
Rich, dark treasures with a hint of brandy. Plus they are vegan, so all those who avoid dairy may enjoy them, too. Adapted from spabetti’s Chocolate Bourbon Truffles recipe
Ingredients
Scale
- 4.5 ounces bittersweet or semi-sweet chocolate (good quality)
- 8 large Medjool dates, pitted
- 3 tablespoons brandy
- 3 tablespoons water
- 1 tablespoon vanilla paste
- 1/2 cup powdered sugar
Instructions
- Roughly chop chocolate on a cutting board, and set aside.
- Finely chop the dates, and place them in either the top of a double boiler, or in a heatproof bowl set over a small saucepan with an inch or two of simmering water.
- Add the brandy to the dates. As the dates and brandy warm together, carefully mash the dates with the brandy into a thick paste. Add a tablespoon of water at a time as needed, and continue to combine until a very smooth paste forms.
- Add the vanilla paste and the chopped chocolate to the dates, and stir occasionally until the chocolate melts and mixture is nice and smooth.
- Remove chocolate mixture from the heat, and allow it cool considerably. Transfer to a covered container and refrigerate for a few hours (or overnight).
- Once cool, scoop out small amounts of the ganache and roll into balls, around 3/4 of an inch in size. Roll through powdered sugar, and serve.