Plan to make extra Sephardic-style charoset so you have enough to whip up these easy and delicious Passover confections. Photograph by Deborah R. Prinz.
This is a great combination of chocolate and a Sephardi version charoset, the Passover fruit concoction representing the building of granaries by the Hebrew slaves. Use this charoset recipe for your Seder and use the leftovers for your truffles. Or make enough charoset to plan for these truffles as your Seder dessert. Either way, they are delicious.
Makes 24 truffles
3 pounds high-quality dark or bittersweet chocolate, broken into pieces
¼ cup pistachios
¼ cup pecans
1/8 cup almonds
1/8 cup pine nuts
½ tart apple
¼ navel orange, with rind
A few drops of sweet white wine
A few drops of honey
Pinch of fresh or ground ginger (or to taste)
Pinch of ground cinnamon (or to taste)
1) Line a large baking sheet with parchment paper or waxed paper. Grind the nuts, apples and orange separately in a food processor. The nuts should be as close to a powder as possible without becoming “butter.”
2) Combine the nuts, apple, orange, wine, honey, ginger, and cinnamon in a bowl, mixing well. The charoset filling should have a smooth, thick texture.
3) Roll the charoset into 1-inch balls. Melt the chocolate in a large heatproof bowl set over a pan of simmering water; remove from the heat. Using two forks, dip the balls into the melted chocolate and place on the prepared baking sheet; refrigerate until the chocolate has set.
Deborah R. Prinz speaks about chocolate and Jews around the world. Her book, “On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao,”was published in 2013 by Jewish Lightsand is in its third printing. The book is used in adult study, classroom settings, book clubs and chocolate tastings.