Dairy-free truffles make the perfect Passover dessert. Flavored with orange and cardamom, these are a luscious bite for Passover or any time chocolate is the dessert of choice.
Another truffle recipe you might like are my chocolate nutella truffles.
For ease of browsing, here are all of my Passover recipes in one place.
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Why you'll love this recipe!
It's chocolate. It's easy. It's dairy free if you want it to be. In that case it's perfect as a Passover dessert. But please don't wait for Passover to make these and please don't pass them over if you are not Jewish!
This truffle recipe can be made with whipping cream and butter or coconut cream and coconut oil. And it tastes wonderful either way.
You can also prepare this dessert ahead of time and just keep it waiting in the refrigerator.
And the flavors, as written, are excellent. But by no means do you have to stick with my flavor combinations - try your own and have fun with the coatings too!
Ingredients you’ll need
The ingredients for these chocolate truffles are simple and flexible. If this is a Passover dessert or you are lactose-intolerant, go with dairy free coconut-based products. If you are not concerned about the dairy, then by all means use butter and cream. The coconut cream is not a compromise - they are wonderful either way!
- Coconut cream: You can buy a can of it at Trader Joe's but any can of coconut milk will do. Just refrigerate the can and when you open it, the cream will have separated from the water and you have the cream you need!
- Coconut oil: There are two kinds - refined and unrefined. The refined coconut oil has no coconut flavor so is best for savory cooking or anytime you don't want the added coconut aroma.
- Chocolate: I keep good quality chocolate chips in the house for their ease of use (no chopping chocolate) but feel free to use whatever semisweet or dark chocolate you like.
- Orange zest: The liquid will be strained so fine zested rind or strips of rind both work well here.
- Cardamom pods: Whole green cardamom pods are easily found at specialty grocers or likely at your large grocery retailer. Slightly crush them to help release the flavor.
- Orange blossom water: You will find this at your local Middle Eastern grocer or online. Or try your favorite orange liqueur.
- Coatings: Here I used chopped and toasted pistachios, unsweetened flaked coconut, turbinado sugar, unsweetened cocoa powder. Feel free to go crazy and try other nuts and sugars or salt or whatever sounds fun to you!
How to make this recipe
1. Combine the coconut cream or heavy cream in a small heavy-bottomed saucepan with the orange zest and cardamom pods.
2. As soon as the mixture starts to boil, take it off the heat and let it sit for 15 minutes to infuse the flavor of the zest and cardamom.
3. Meanwhile, place the chocolate and butter or coconut oil into a microwave safe bowl
4.Then place a fine mesh strainer over the bowl.
5. After the cream has infused with the flavors, reheat it just to bubbling and pour it through the strainer into the chocolate.
6. Now mix the cream and chocolate together. It probably won't completely melt from the hot liquid. Place the bowl in the microwave for 15 - 30 seconds, then mix again.
7. Once smooth, add your orange liqueur or orange blossom water and mix again.
8.Then place the mixture in the refrigerator until it firms up – an hour or so but it can stay longer.
9.To form the truffles, scoop about a teaspoonful of the chocolate mixture and use your hands to form it into a ball. 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.
Expert Tips and FAQs
- This recipe can easily be doubled. I mean, you can't really have too much chocolate right?
- This is the perfect make-ahead dessert for Passover or anytime. Both the unformed mixture and the formed truffles keep well stored in the refrigerator.
- The coconut cream/oil dairy-free version softens up a bit quicker than the heavy cream/butter version so don't leave them out of the fridge for too long. And they eat nicely right from the refrigerator.
- Have fun with the flavors - try rose water, other liqueurs, vanilla, almond extract. Or leave it out. And just focus on the chocolate and coatings.
I recommend refrigerating them in a closed container or on a platter covered with plastic wrap. The important thing is to keep them airtight so they don't pick up other flavors in the refrigerator.
For optimum texture, I would say about 2 weeks. But properly stored, I don't think a few extra days would be a problem. But really, you'll finish them long before then, I promise!
Coconut water is perfect to add to your smoothies. And coconut cream can be whipped into whip cream for a dairy-free dessert topping! Another winner for Passover or anytime you want a vegan or dairy-free dessert option.
Don't pass over these other OMG! Yummy recipes
Browse all of my Passover recipes
To learn more about how to celebrate Passover, read my Passover guide!
Gluten Free Passover Apple Cake
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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
Passover Desserts: Dairy-free Truffles
Beth LeeIngredients
- ¼ cup coconut cream or heavy cream
- grated zest of ½ medium-sized orange
- 3-4 cardamom pods slightly crushed
- 5 oz dark or semisweet chocolate chopped or use good quality chips
- 1 ½ tablespoons coconut oil or butter
- 1 tablespoon orange liqueur or orange blossom water
- A choice of coatings such as cocoa powder, toasted nuts, sea salt, sugar, toasted coconut
Instructions
- In a small pan on medium heat, heat the coconut cream or heavy 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 coconut oil or butter into a microwave safe bowl.
- 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 mix the cream and chocolate together. Because this is a small amount of cream, you may have to place the bowl into the microwave for 30 seconds to finish the melting process.
- Once smooth, add your orange liqueur or orange blossom water and mix again.
- Then place the mixture in the refrigerator until it firms up – an hour or so but it can stay longer. You can prepare the chocolate mixture ahead of time to fit your schedule and the truffles can be formed later.
- 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 softens quickly so I highly recommend wearing gloves to form the truffles and move along quickly/deliberately.
- Roll each 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.
Notes
- This recipe can easily be doubled. I mean, you can't really have too much chocolate right?
- This is the perfect make-ahead dessert for Passover or anytime. Both the unformed mixture and the formed truffles keep well stored in the refrigerator.
- The coconut cream/oil dairy-free version softens up a bit quicker than the heavy cream/butter version so don't leave them out of the fridge for too long. And they eat nicely right from the refrigerator.
- Have fun with the flavors - try rose water, other liqueurs, vanilla, almond extract. Or leave it out. And just focus on the chocolate and coatings.
Nutrition
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Leslie
I am late to the party by a few years, lol but do have a question. I generally dip my truffles in tempered chocolate. Will these hold up or disintegrate in the chocolate?
Beth Lee
Great question! I have not done this myself, but doing some quick research on other truffle recipes that do suggest a chocolate dip, seems like they should definitely hold up. I would make sure they are good and chilled first but that probably goes without saying! If you try it, let me know or if I do, I will come back and do the same. Thanks for stopping by.
Laura
These truffles are dreamy! I love the addition of coconut cream to make them dairy free.
Laura @MotherWouldKnow
Beth, I love these truffles, but even more your story of how you decided not to let Passover pass you by. And with truffles for dessert, Passover won't even seem like a holiday of "giving up stuff."
Carole
These are so beautiful. A stress reliever on many levels {grin}. Pinning to Pinterest!
Beth Lee
Thanks for coming by Carole and for pinning! Stress relievers are key to survival these days!
Christy
The truffles sound fantastic. What is it about tax season that is so taxing? It seems the same way in our house every year when April rolls around.
Beth Lee
In some ways, I create the stress by waiting to do all the calculating at once. But then when other stuff gets in the way too, it really is that extra thing that just makes life go off kilter.
Betsy @ Desserts Required
These truffles look great. I have not tried working with cardamom before. As in, I didn't know they come in pods. I think it is high time to get out of my comfort zone!
Thank you so very much for including Desserts Required's Chocolate Dipped Raspberry Coconut Macaroons. I, too, have been wondering how I will manage to get everything done in time for the holiday and I am not even having the Seders at home!!!
I hope you have a wonderful holiday!!
Carol Sacks
Hope you have a wonderful holiday...and eat a few of those gorgeous truffles for me!
Beth Lee
There will be no problem on our end eating a few truffles for you Carol :-). Chag Sameach! Looking forward to hearing/seeing what you are cooking.
Hannah
Beautiful, Beth! Believe me, the temptation to pass over Passover this year has crossed my mind many times. Thank for sharing all of this inspiration - I'm grateful. I love that you made these truffles with coconut cream and I will do the same for our family seder and a community seder we're attending. Chag sameach to you and your family! I know you'll enjoy a delicious gathering around your table. xoxo
Beth Lee
Luckily, we are invited to a friend's tomorrow night and we are postponing our family seder (which I am NOT hosting) until (sit down before you read this) Easter Sunday! because of family travel schedules. Hopefully I'll be able to pull together some matzo ball soup for the official day 2.
Hope you are enjoying your new store and have a little bit of time to recline and enjoy Passover.
Hannah
I'm loving the store and took some time today to cook for Passover. Thank goodness brisket is better prepared the day before! Glad you'll have a chance for a family seder. 🙂
sandy corman
Hope you bring some of these truffles to the seder They look delicious.
Beth Lee
Will be bringing chocolate covered matzo and hopefully some truffles too!
Jael
Those truffles sound so yummy! Happy Passover to you!
Beth Lee
Thanks Jael! I hope you had a glorious weekend.