Susie Fishbein's Chocolate and Pineapple Truffles

By Susie Fishbein

Published April 12, 2011.
  • Print
  • Share Share

Dairy or Parve
Makes 30-36 truffles

Artscroll Mesorah

12 ounces good-quality semi-sweet or bittersweet chocolate
2⁄3 cup heavy cream or nondairy whipping cream
2 tablespoons Dutch processed cocoa powder
2 tablespoons confectioner’s sugar
3 tablespoons finely chopped unsalted pistachios, almonds, or hazelnuts

1) Finely chop the chocolate by hand or in a food processor fitted with a metal blade, and place in a medium bowl.

2) Pour the cream into a small heavy saucepan. Bring to a rolling boil over medium heat. Pour the cream over the chocolate. With a wooden spoon, gently stir to melt the chocolate. Don’t whisk or stir too strongly or you will incorporate air.

3) Cover and chill until firm, about 2 hours.

4) Line a baking sheet with parchment or waxed paper. With a small melon baller or ice-cream scoop, drop mixture by rounded teaspoonfuls onto prepared sheet. Freeze until firm, about 20 minutes.

5) Place the cocoa, confectioner’s sugar, and chopped nuts into 3 separate shallow bowls.

6) Roll 1⁄3 of the balls into the cocoa mixture, 1⁄3 into the confectioner’s sugar, and 1⁄3 into the chopped nuts. Quickly roll between your palms to form them into a perfect round shape. You may need to re-roll in the nuts or sugar if too much falls off. Return to parchment-lined baking sheet or other parchment-lined container, in a single layer.

7) Cover with plastic and chill until ready to serve. Can be made 10 days ahead; keep refrigerated.

Pineapple Truffles
Parve
Makes 50-60 truffles

1 1⁄4 cups firmly packed sweetened flaked coconut, divided
3⁄4 cup sugar, divided
1 medium pineapple, ripe
3⁄4 cup confectioner’s sugar
large egg yolks

1) In a blender or food processor fitted with a metal blade, process 1⁄4 cup coconut with 1⁄4 cup sugar. Remove to a bowl or ziplock bag. Set aside.

2) Cut the pineapple out of the shell. Discard core and cut the flesh into chunks. Purée pineapple in blender or food processor. Transfer the puréed pineapple to a medium pot.

3) Mix in 1 cup coconut, 1⁄2 cup sugar, and the confectioner’s sugar. Bring to a boil over medium heat. Cook until all the liquid evaporates, about 30–35 minutes, stirring often to make sure the mixture is not browning on the bottom. If the mixture starts to brown, lower heat slightly and stir more often. The mixture will turn a dark golden color. Turn off the heat.

4) Remove 1⁄2 cup of the pineapple mixture and mix it into the egg yolks to temper them.

5) Add the tempered yolks into the pot. At medium-high heat, continue to cook until dry and pulling away from the sides of the pot, about 5 minutes. Place the pot in the freezer and chill completely.

6) Remove the pineapple mixture from the freezer. Using a tiny melon baller or 1⁄4 teaspoon measure, make balls. Roll in the coconut/sugar that was blended in the first step. If the truffles get too sticky to roll, place the mixture back into the freezer for a few minutes.

7) Place on parchment-lined baking sheets and place into freezer. Once frozen, remove and store in an airtight container in single layers separated by parchment paper. Return truffles to freezer.

Serve right from the freezer or place in little paper candy cups or on a platter 10 minutes before serving.


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • Can you relate?
  • The Forverts' "Bintel Brief" advice column ran for more than 65 years. Now it's getting a second life — as a cartoon.
  • Half of this Hillel's members believe Jesus was the Messiah.
  • Vinyl isn't just for hipsters and hippies. Israeli photographer Eilan Paz documents the most astonishing record collections from around the world:http://jd.fo/g3IyM
  • Could Spider-Man be Jewish? Andrew Garfield thinks so.
  • Most tasteless video ever? A new video shows Jesus Christ dying at Auschwitz.
  • "It’s the smell that hits me first — musty, almost sweet, emanating from the green felt that cradles each piece of silver cutlery in its own place." Only one week left to submit! Tell us the story of your family's Jewish heirloom.
  • Mazel tov to Chelsea Clinton and Marc Mezvinsky!
  • If it's true, it's pretty terrifying news.
  • “My mom went to cook at the White House and all I got was this tiny piece of leftover raspberry ganache."
  • Planning on catching "Fading Gigolo" this weekend? Read our review.
  • A new initiative will spend $300 million a year towards strengthening Israel's relationship with the Diaspora. http://jd.fo/q3Iaj Is this money spent wisely?
  • Lusia Horowitz left pre-state Israel to fight fascism in Spain — and wound up being captured by the Nazis and sent to die at Auschwitz. Share her remarkable story — told in her letters.
  • Vered Guttman doesn't usually get nervous about cooking for 20 people, even for Passover. But last night was a bit different. She was cooking for the Obamas at the White House Seder.
  • from-cache

Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.