Chocolate Charoset Truffles

Deborah R. Prinz
chocolate charoset truffles
chocolate charoset truffles

Use high quality chocolate for this truffle, which boasts a Sephardi version of charoset coated with dark or bittersweet chocolate. Make the basic charoset (sans chocolate) for your seder ritual, then concoct the truffles from the leftover charoset to serve them for dessert. Whenever you eat them during Passover, these chocolates are delicious.

Makes 24 truffles
1⁄4 cup pistachios
1⁄4 cup pecans
1⁄8 cup almonds
1⁄8 cup pine nuts
1⁄2 tart apple
1⁄4 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)
3 pounds dark or bittersweet good quality chocolate, broken into pieces
  • 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.”
  • Combine the nuts, apple, orange, wine, honey, ginger, and cinnamon in a bowl, mixing well. The charoset filling should have a smooth, thick texture. (Note: If using leftover charoset, drain off the liquid.)
  • 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.

Rabbi Deborah R. Prinz lectures about chocolate and Judaism around the world based on stories from her book, On the Chocolate Trail. She co-curated the exhibit “Semi[te] Sweet: On Jews and Chocolate” for Temple Emanu-El’s Herbert and Eileen Bernard Museum, New York City, now available to travel to your community. She recently launched the #chocolatebabkaproject.