Dulce De Leche Fireball Truffles Recipe

Introduction

These Dulce De Leche Fireball Truffles bring together the rich sweetness of dulce de leche with a spicy kick of Fireball whiskey, all wrapped in a smooth dark chocolate coating. They are indulgent, bite-sized treats perfect for sharing or enjoying solo.

Ingredients

• 2 cups salty and buttery crackers (about 60 Ritz crackers)
• 2/3 cup La Lechera Dulce de Leche
• 1/4 cup Fireball whiskey
• 8 ounces dark chocolate
• 2 teaspoons coconut oil

Instructions

1. Step 1: Crush the crackers finely using a food processor. Crushing ahead of time helps prevent large pieces from slipping under the blade.
2. Step 2: Add the Dulce de Leche to the crushed crackers and pulse until combined.
3. Step 3: Pour in the Fireball whiskey and pulse again until the mixture forms a thick batter.
4. Step 4: Scoop the mixture into small balls and arrange them on a baking sheet or platter.
5. Step 5: Freeze the truffle centers for about 20 minutes to firm up.
6. Step 6: Melt the dark chocolate and coconut oil together using a double boiler method—place chocolate and oil over simmering water and stir until smooth.
7. Step 7: Remove the truffles from the freezer and dip each one individually in the melted chocolate to fully coat.
8. Step 8: Place coated truffles back onto a parchment-lined baking sheet and refrigerate until the chocolate sets, about 10 minutes.
9. Step 9: Enjoy your rich and spicy Dulce De Leche Fireball Truffles!
10. Step 10: Store remaining truffles in the fridge until ready to eat.

Tips & Variations

• Use a food processor for even cracker crumbs to achieve a consistent truffle texture.
• Substitute Fireball whiskey with cinnamon whiskey or a spiced rum for a different flavor profile.
• Try milk chocolate instead of dark chocolate for a sweeter coating.
• Add a pinch of sea salt on top of the truffles before chilling for a flavor contrast.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Before serving, let them sit at room temperature for a few minutes to soften slightly. You can also freeze them for up to one month; thaw in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker?

Yes, any salty and buttery cracker will work, but Ritz crackers are ideal for their flavor and texture.

Is it necessary to use coconut oil when melting the chocolate?

Coconut oil helps create a smoother, shinier coating and makes dipping easier, but you can melt chocolate without it if preferred.

Dulce De Leche Fireball Truffles Recipe

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★★★★★

4.7 from 148 reviews

• Author: Lila
• Total Time: 40 minutes
• Yield: 35 servings 1x

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Description

These Dulce De Leche Fireball Truffles combine buttery crackers, rich dulce de leche, and a splash of Fireball whiskey to create an indulgent and boozy treat. Coated in velvety dark chocolate infused with coconut oil, these no-bake truffles are perfect for parties or as a luxurious dessert bite. Chilling the truffles before and after dipping ensures a firm yet creamy texture.

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Ingredients

Scale 1x2x3x

Truffle Center

• 2 cups salty and buttery crackers (~60 Ritz crackers)
• 2/3 cup La Lechera Dulce de Leche
• 1/4 cup Fireball whiskey

Chocolate Coating

• 8 ounces dark chocolate
• 2 teaspoons coconut oil

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Instructions

1. Prepare the truffle center: Crush the buttery crackers finely. Using a food processor helps achieve even crumbs, preventing large chunks from remaining.
2. Combine ingredients: Add the Dulce de Leche to the crushed crackers and pulse in the food processor until well combined.
3. Add Fireball whiskey: Pour in the Fireball whiskey and pulse again until a thick, cohesive batter forms.
4. Form truffles: Scoop the mixture into individual truffle-sized portions and place them onto a baking sheet or platter lined with parchment paper.
5. Freeze: Place the tray in the freezer and let the truffles harden for about 20 minutes.
6. Melt chocolate coating: Set up a double boiler by simmering water in a pot and melting the dark chocolate with coconut oil in a heatproof bowl over the simmering water, stirring until smooth.
7. Dip truffles: Remove the hardened truffles from the freezer one at a time and dip into the melted chocolate, coating evenly.
8. Set chocolate: Return the dipped truffles to the parchment-lined baking sheet and place them in the refrigerator for about 10 minutes to allow the chocolate coating to set firmly.
9. Serve and store: Enjoy your truffles immediately or keep them refrigerated until ready to serve to maintain their texture and freshness.

Notes

• Use a food processor for best results to avoid large cracker pieces.
• Freezing before dipping helps the truffles hold their shape when coated in chocolate.
• Coconut oil in the chocolate coating adds shine and smoothness.
• Store truffles in the fridge to prevent melting and maintain texture.
• These truffles contain alcohol, so they are not suitable for children or those avoiding alcohol.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: dulce de leche truffles, Fireball whiskey truffles, no-bake truffles, chocolate-coated truffles, boozy desserts