Creamy Dulce de Leche meets a salty cracker and fall in love. They drink to their love with Fireball whiskey and take a swim in some chocolate! These Dulce de Leche Fireball Truffles are something that you need to make tonight!
2 cups salty and buttery crackers (~ 60 Ritz crackers)
2/3 cup La Lechera Dulce de Leche
1/4 cup Fireball whiskey
8 ounces dark chocolate
2 teaspoons coconut oil
Prepare the truffle center
Crush the crackers and place in a food processor. I crushed ahead of time because the crackers will slide under the blade leaving a few large pieces.
Add the Dulce de Leche.
Pulse to combine.
Add the Fireball whiskey and pulse again until a thick batter is made.
Place in freezer to harden. Approximately 20 minutes.
Prepare chocolate dip
Melt chocolate and coconut oil over a pot of simmering water using the double boiler method.
Remove your truffles from the freezer and dip in the chocolate one at a time to coat.
Place dipped truffle back on the parchment-lined baking sheet and place them in fridge to set the chocolate. Approximately 10 minutes.
Keep stored in the fridge until ready to eat.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
- Category: Dessert
- Method: Easy
- Cuisine: American
Keywords: Dulce de leche, fireball, truffles, dark chocolate