Sophomore year of high school is a little bit like tax season. You know it’s coming no matter how vehemently you deny it; the process is not pleasant even if it ends well; and the sheer volume of work involved is more daunting than the work itself. As these two stressors have imploded in our lives over the last couple of weeks, I nearly threw in the kitchen towel and keyboard, planning to just pass over Passover.
Then we we went to temple last Saturday morning and the rabbi’s sermon seemed to have been written for me. She touched on the upcoming Passover holiday and how the two seders (ritual dinners) inconveniently fall on weeknights. She acknowledged our hectic lives and how easy it would be to postpone or perhaps even pass over the seders completely rather than trying to add them in to our already over-scheduled routines.
So just like my daughter does every day with her mountain of homework and I did at 4:30 AM yesterday with the tax paperwork, I am digging my heels in with determination to share some Passover dessert inspiration with you, rather than letting this opportunity just pass me by.
Chocolate Truffles Made Kosher for Passover (or not)!
During the Valentine’s chocolate frenzy, I started testing truffle recipes, ending up with an orange cardamom dark chocolate version, a semi-sweet cherry version, and a milk chocolate Nutella variation. When I didn’t post the recipes in time for Valentine’s Day I thought about dessert for Passover (or a treat for Easter) but then remembered the milk in the recipe, an ingredient that won’t work for those keeping kosher. Inspired by a post by Cheryl Sternman Rule of the blog 5SecondRule using coconut cream for a cake, I decided to try coconut cream in place of the heavy cream and coconut oil as a substitute for the butter.
It works! So in the truffle recipe at the end of the post, I’ve included options using heavy cream and butter OR using coconut cream and coconut oil.
Don’t Pass Over these Other Passover Stories and Recipes:
OMG! Yummy posts:
- ¼ cup heavy cream or ¼ cup coconut cream*
- grated zest of ½ medium sized orange
- 2 or 3 cardamom pods slightly crushed
- 5 oz dark or semisweet chocolate, chopped (I used 1.5 oz. semisweet chips and a 3.5 oz bar of Valharona 71% dark)
- 1 ½ tablespoons butter or 1 ½ tablespoons coconut oil
- 1 tablespoon orange liqueur or orange blossom water
- A choice of coatings such as cocoa powder, toasted nuts, sea salt, sugar, toasted coconut
- In a small pan on medium heat, heat the heavy cream or coconut cream with the zest and cardamom pods, just to boiling. It will bubble quickly – do not walk away. As soon as it starts to boil, take it off the heat and let it sit for 15 minutes or so to infuse the flavor of the zest and cardamom.
- Meanwhile, prepare your chocolate. Place the chocolate and butter or coconut oil into a microwave safe bowl or double boiler. Then place a fine mesh strainer over the bowl. After the cream has infused with the flavors, reheat it just to bubbling and pour it through the strainer into the chocolate.
- Now whisk the cream and chocolate together. Because this is a small amount of cream, you may not succeed in melting the chocolate into a smooth ganache without placing the bowl into the microwave for a minute or two on the melt function or just a very low power level. If you are using a double boiler, then just whisk until smooth.
- Once smooth, add your orange liqueur or orange blossom water and whisk again. Then place the mixture in the refrigerator until it firms up – an hour or so but it can stay longer. So you can prepare the chocolate mixture ahead of time to fit your schedule and the truffles can be formed later on.
- To form the truffles, scoop about a teaspoonful of the chocolate mixture and use your hands to form it into a ball. The version with the coconut cream and oil seems to melt faster in my hands when I roll them, so I highly recommend wearing gloves to form the truffles or expect your hands to be covered in chocolate (no real downside).
- Then roll the chocolate ball in your choice of coatings – toasted coconut, toasted nuts such as pistachios or hazelnuts or almonds, a touch of sea salt, cocoa powder. It’s up to you! Experiment and have fun. Serve in mini cupcake containers or on parchment paper. Keep refrigerated until use.