+
0 (0)

Category: Desserts

Chocolate haroset truffles

Chocolate haroset truffles
Glenn Koenig / Los Angeles Times

Haroset, a blend of fruit, nuts and wine, is probably the most popular food of the eight-day holiday of Passover, which begins on Monday night. For the Seder, the feast commemorating the exodus of the Hebrews from Egypt, haroset is ... Read more

Total time: About 1 hour, plus cooling and firming times | Servings: About 2 1/2 dozen truffles
Note: Refrigerate the truffles in one layer in shallow airtight containers if you're making them ahead, and bring them to room temperature for serving.
  • 6 ounces bittersweet or semisweet chocolate, chopped
  • 3 tablespoons walnut, almond, grape seed or mild olive oil
  • 3 tablespoons sweet red wine
  • 2/3 cup shredded coconut (about 2 ounces)
  • 2/3 cup chopped walnuts (about 2.5 ounces)
  • 1 1/2 tablespoons unsweetened cocoa
  • 1 cup (packed) haroset with Bible land fruits (8 ounces)
  • Walnut pieces or thin slices of dried apricots, dried figs or dates (optional, for garnish)

Step 1Combine the chocolate, oil and wine in a metal bowl. Set the bowl over a pan of nearly simmering water and heat, stirring occasionally, until the chocolate is melted, 5 to 6 minutes. Remove the bowl and continue stirring until the chocolate is smooth. Set the chocolate aside for 5 minutes to cool.

Step 2While the chocolate is cooling, spread the coconut, chopped walnuts and cocoa each in a thin layer on separate plates.

Step 3Add the haroset to the chocolate by heaping spoonfuls, stirring quickly and thoroughly after each addition. The mixture will be a bit thin and watery at first; set it aside until it absorbs the excess liquid and is firm enough to shape into balls.

Step 4To form a truffle, roll about 2 teaspoons-worth of the chocolate mixture into a ball about three-fourths inch in diameter. Coat the truffle by rolling it over the coconut, walnuts or cocoa, pressing the truffle into the topping firmly so it adheres. Set the truffle on a plate or tray and continue until all the truffles are formed. If the chocolate mixture starts to stiffen, set the bowl above the warm water to keep the mixture soft and make shaping the balls easier. If the chocolate mixture gets too soft, remove the bowl from above the water.

Step 5If the finished truffles become soft, they can be refrigerated until firm. Serve at room temperature.

Each serving:
106 calories; 2 grams protein; 8 grams carbohydrates; 2 grams fiber; 9 grams fat; 3 grams saturated fat; 0 cholesterol; 5 grams sugar; 1 mg sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Pumpkin pie with maple whipped cream
Beer ice cream
Jim Dodge's Remarkable Flaky Pie Pastry
Hanukkah Beignets