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–+ servings
Various chocolate truffles in a white cupcake container on slate.

Passover Desserts: Dairy-free Truffles

Beth Lee
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.
5 from 5 votes
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Prep Time 45 minutes
Cook Time 2 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 154 kcal

Ingredients
  

  • 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.
    Coconut cream and cardamom pods and orange in a pot.
  • Meanwhile, prepare your chocolate. Place the chocolate and coconut oil or butter into a microwave safe bowl.
    Chocolate and coconut oil in a red 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.
    Strainer over red bowl with cardamom pods and orange peel in it.
  • 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.
    Wooden spoon mixing chocolate in a red bowl.
  • Once smooth, add your orange liqueur or orange blossom water and mix again.
    Adding orange liqueur to dairy-free truffle mixture.
  • 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.
    Refrigerated dairy-free chocolate truffle mixture in red bowl with hand.
  • 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.
    Chocolate truffle passover dessert coated in coconut flakes.
  • 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.
    Dairy-free truffles in white cupcake containers with dipping bowls next to them.

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.
Inspired by a recipe in The Fearless Baker by Emily Luchetti

Nutrition

Calories: 154kcalCarbohydrates: 10gProtein: 1gFat: 11gSaturated Fat: 6gCholesterol: 16mgSodium: 23mgPotassium: 111mgFiber: 1gSugar: 7gVitamin A: 185IUVitamin C: 0.1mgCalcium: 18mgIron: 1.2mg
Keyword chocolate, dairy-free, Passover
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