vegan truffles

double chocolate truffle skulls

Here in Portland, it feels like it’s been Halloween for a week already. Last week we had two parties to dress up for, and we have been seeing friends and other Portlanders dressing up since … last Wednesday, really.

Maybe some of those were not costumes – this is Portland after all.

The dachshunds have also been dressing up – new costumes this year include Basil as [click to continue…]

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lavender cream chocolate truffles

Welcome to dark chocolate week! Even better, two weeks!

I think this is my favorite Meatless Monday project yet, and it was something I made for my mom for Mother’s Day. Mom loves lavender, both the color and the scent. When I was little [click to continue…]

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spicy chipotle chocolate ganache truffles

Several years back, I was driving on the FREEWAY. An SUV passed by me, and the kid in the back seat threw something out the window. It hit my windshield, made me swerve, ticked me off! I caught up with the guy, who pulled over. I pulled over in front of their car, GOT OUT of my car (yep, on the freeway) and [click to continue…]

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dark chocolate mint truffles

I had a conversation about tempering chocolate the other day.

Actually, the conversation was partly about how I am doing it wrong – this is my own declaration. I do not use a double boiler, I do not use glass bowls over water, I definitely do not use a microwave (okay, so I am not doing it completely wrong…)

dark chocolate mint truffles

If you have read any of my previous truffle recipes, you may already know this – all I do is chop chocolate, then melt it in a pan at the absolutely lowest setting my gas stove allows, stirring constantly and rapidly with a spatula. That’s it.

Works every time, and whether dipping truffles or painting chocolate into molds for filled truffles, it hardens into the shiny coating you find sparkling back at you from the chocolate counter at the candy store.

These truffles have a rich melty center with the perfect hint of mint. I am making them for my valentine, and for a few well deserving friends…

Today I am not only sharing with you my absolute favorite truffle recipe ever, but I have a giveaway as well – with four winners!

dark chocolate mint truffles

[click to continue…]

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salted toffee crunch truffles

If there is something I like as much as the classic pairing of chocolate and peanut butter, it is chocolate and toffee. Chocolate and toffee and salt.

Welcome to Day One of spabettie’s Vegan Valentines – I made you some truffles.

Another thing I love? Mixed textures. The ganache filling in these truffles is cool and rich and velvety smooth. The toffee pieces mixed in have a warm creamy flavor while being crunchy sweet.

While these truffles have [click to continue…]

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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.

chocolate bourbon caramel truffles

inspired by Bourbon-Caramel Truffles

dairy, soy, and gluten free, vegan

makes 17-20 truffles 

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 

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.

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.

History fan?

Last great movie you saw?

 

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